ICBC: Yogurt (Part One)

The secret ingredient this week is yogurt. I don’t like yogurt at all, but I felt confident that I could find ways to use it that would be delicious. I was right.

I’ve been thinking for a while about using yogurt in baking, and I’ve been very curious as to whether or not this could in any way be successful. I actually talked to someone at work about it earlier this week, and they said they hadn’t had any luck with this, because they found the final product too tangy. I wondered if greek yogurt could possibly help this, since I’ve noticed it has less of that distinctive yogurt tanginess.

So, I tried these double chocolate brownies. I get the recipe out of Food Network Magazine. Maybe it’s the double chocolate, but they are So. Good. Chocolatey, moist.. just lovely. Travis even likes them, but I didn’t tell him that they have yogurt in them. Shh, it’s a secret.

The recipe also calls for whole grain pastry flour, but being sort of drowsy at the grocery, I accidentally bought whole wheat flour. No worries though, some quick internet research told me that I could use 1/2 cup whole wheat flour and 1/2 cup cake flour. If you didn’t have cake flour on hand like I do (I have a very well stocked pantry, in spite of the lack of cardamom), you could use the full whole wheat flour, your final product would just be denser.

I definitely recommend this one. You cannot beat a brownie this tasty for 160 calories. You know, just don’t feel like that entitles you to eat the whole pan or anything 🙂

Double Chocolate Brownies

6 ounces bittersweet chocolate, coarsely chopped
2 tablespoons unsalted butter
1 cup whole grain pastry flour, or 1/2 cup whole-wheat and 1/2 cup all-Purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 teaspoon baking soda
4 large eggs
1 cup light brown packed sugar
1/2 cup plain low-fat yogurt
1/4 cup canola oil
2 teaspoon vanilla extract
3/4 cup chopped walnuts

Instructions: Preheat oven to 350. Coat a 9 by 13 baking dish with cooking spray.

Melt the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally. Do not let the bottom of the bowl touch the water.

Whisk the flour, cocoa, salt, and baking soda in a medium bowl. In a large bowl, whisk the eggs and brown sugar until smooth, then add the yogurt, oil, and vanilla, and whisk to combine. Whisk in the melted chocolate mixture until blended. Add the dry ingredients and mix until just moistened.

Spread the batter in the prepared pan and sprinkle with walnuts, if desired. Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan on a rack before slicing.


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