I’m a bit of a brownie snob.
I haven’t always been that way. I grew up on boxed mixes (as a 7-year-old, my mom made “scrambled egg” brownies by accident for a fundraiser and refused to bake any from scratch since then), but I always followed the directions for fudgier ones. No cakey brownies for me!
I finally mixed up these as my first from-scratch batch. They were dense, rich, fudgy, and pretty much perfect… Plus I avoided eggs to prevent problems from any hereditary “scrambled egg” brownie genes!
Since finding that recipe, I’m the opposite of Mom—I rarely buy boxed mixes anymore! But now it’s time to branch out again. I want to develop my own brownie recipes!
These… Are amazing. They’re soft and chewy, really rich, and super dark. I nearly named them “so-dark-you’ll-need-a-glass-of-milk” brownies! But that took too long to say, and I’d much rather spend my time eating one five of these.
Wouldn’t you?
These brownies are a dark chocolate lover’s dream! Really rich and sinfully dark. Better grab a glass of milk…
- Preheat the oven to 350°, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- Lightly spoon the flour into the measuring cup, and level with a knife. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a large bowl, stir together the butter and chocolate. Add in the sugar, mixing well. The mixture should resemble coarse sand. Stir in the yogurt, egg white, and vanilla. Add in the flour mixture, stirring just until incorporated.
- Press the mixture into the prepared pan, and bake at 350° for 17-19 minutes. Let the pan cool completely on a wire rack before cutting into squares.
Notes: Hershey’s Special Dark unsweetened cocoa powder makes these brownies darker than most, both in flavor and color. With regular unsweetened cocoa powder, the brownies will be less black and more brown, and they’ll taste a slightly less dark too.
Once all of the ingredients have been combined, the mixture will be closer to the consistency of cookie dough instead of batter. (Just don't be alarmed!)
Hi Amy,
Those brownies look scrumptious! I was wondering if I could substitute the butter with coconut oil? Since both will be in liquid form anyways…will it alter the texture in any way?
Thanks! Love your blog!
Lynn
Thank you for your sweet words, Lynn! I don’t think that the coconut oil will affect the texture of the brownies, but it may affect the taste since butter has a slightly more neutral flavor. If you like the combination of chocolate + coconut though, then it’s worth trying the substitution!
Mmm!! These brownies look & sound so good!! 🙂
Thanks Karey! I contemplated making a little PB + yogurt frosting for on top… Thought you’d like that!
I can’t wait to try this recipe! But where can I find Hershey’s Special Dark unsweetened cocoa powder? Is it at regular grocery stores? How about Target? I shop for the most part at Trader Joe’s, so if I know ahead of time whereI canfind it, I can integrate it in to my “other” shopping. Thanks!
Thanks Lynn! I’ve bought Hershey’s Special Dark unsweetened cocoa powder at both Safeway and Target. I’m assuming Lucky would have it too, but I’m not so sure about Target. (It’s cheapest at Walmart — only $2.98 versus $5.89 at Safeway!)
Hi Amy, can I substitute the sugar with splenda?
I think it should work if you’re using granulated Splenda that’s a cup-for-cup equivalent of sugar. If you’re using another kind, there won’t be enough liquid in the batter, and you’d need to add additional milk until the consistency is wet enough to spread into the pan. I’d love to hear how the brownies turn out if you try that Nadine!
Are these more of a goey or cakey brownies?
These are more cakey brownies Priya, but if you’re looking for fudgy, I highly recommend this recipe of mine instead. I hope you enjoy the brownies if you try them!
Hi Amy, I made these and they were heavenly – so gooey and rich! I found it a tad sweet though (even with dark cocoa powder). How much sugar can I reduce without affecting the texture of these brownies?
I’m glad you enjoyed the brownies Kinny! If you’d like to reduce the sugar to ½ cup, then add 2-3 tablespoons of milk (any kind will work!) to compensate for the missing sugar. I’d love to hear if you enjoy the flavor of that any better! 🙂
These are SO SO good. Just what I needed today. An our place smelled delicious today too 🙂 Thank you!
I’m so glad you enjoyed these brownies Charlie! It’s my pleasure! 🙂