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Chocolatey Chocolate Brownies

Category: Amy > Dessert

These are excellent brownies - very thick, chewy, and chocolatey. This is a lower-fat version of the recipe as 3/4 of the butter is replaced with oil and yogurt.

Servings: 24
Preparation Time: 15 min
Cooking Time: 30-35 min
Author Rating: 10/10
User Rating: 1.0/10 (based on 8 votes)
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0.75 teaspoonbaking powder
3 tablespoonbutter
1 cupchocolate chips
1 cupcocoa powder
4 largeeggs
1.25 cupflour
3 tablespoonoil
1 pinchsalt
2 cupsugar
1 tablespoonvanilla extract
6 tablespoonyogurt


Step 1
In a medium bowl, combine flour, salt, and baking powder together.
Step 2
Soften the butter in a glass measuring cup in the microwave. Add the cocoa powder and chocolate chips and continue to melt in the microwave. Mix frequently so as not to burn the chocolate. (If you do not have a microwave, you can also place the heatproof glass bowl/measuring cup over a suacepan of simmering water). Add the oil and yogurt near the end, to complete the melting process.
Step 3
Add the sugar and vanilla to the melted chocolate mixture. Add the eggs in one at a time, whisking them in well.
Step 4
Add the chocolate mixture to the flour bowl in 3 additions, folding with a spatula until the batter is completley smooth and consistent.
Step 5
Preheat the oven to 325 degrees F. Line a 13x9 inch baking pan with parchment paper. Pour the batter into the baking pan. Bake for 30-35 min in the oven. Cool in the pan to room temperature for about 2 hours, then remove from the ban by lifting the parchment paper out of the pan. Cut and serve.


If you knife the brownies to check that they're done, the knife may come out with a bit of chocolate on it. I find that you have to let it cool before the knife will come out clean. This makes it tricky to check if they're done. It takes a bit of trial and error to know how long it takes in your oven. I found a cake thermometer works fairly well, or a meat thermometer should read a bit over 200 F. If they aren't in for long enough they may be a bit soft in the middle, and if they're in too long they might be too dry and hard.


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