Cakey Brownies
modified from this recipe These thick brownies are some of the easiest you'll ever make. One bowl, one pan, and lots of flavor! They're a perfect dessert for chocolate lovers. Leftovers will keep for at least a day if stored in an airtight container at room temperature or at least four days if stored in an airtight container in the refrigerator.
Ingredients
- 1 cup (192g) granulated sugar
- ¾ cup (180g) all-purpose flour (measured like this)
- ½ cup (40g) unsweetened cocoa powder (measured like this)
- 2 tsp cornstarch
- ¼ tsp baking soda
- ¼ tsp salt
- ⅔ cup (160g) nonfat vanilla yogurt (or 2/3 cup plain nonfat yogurt + ½ tsp vanilla extract)
Instructions
- Preheat the oven to 350°F, and coat an 8”-square pan with nonstick cooking spray.
- In a large bowl, whisk together the sugar and next five ingredients (through salt). Stir in the yogurt. The batter will be thick, but if not all of the dry ingredients are incorporated, add 1 tbsp water (or up to 3 tbsp) until everything is mixed in.
- Spread the batter into all corners of the pan, and bake at 350°F for 25-30 min or until a toothpick inserted into the center comes out clean or with some crumbs attached. Cool in the pan before cutting into squares.
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