Last week I had the sudden, undeniable urge for brownies. Now I know that it’s summertime and I should be posting recipes with summer berries, fruit tarts, or ice cream. But as we all know, there’s never a bad time for brownies! So after Little Sweet Pea went to bed, I ran into the kitchen and whipped up a batch of these babies.
Deep dark chocolate brownies with sweet and tangy Greek yogurt swirls. Heavenly. I can’t tell you how many times I’ve made brownies and declared them the best ones yet, but these definitely fall into that category.
If you love the sweet and salty combo these brownies are for you. They’re topped not only with tangy Greek yogurt swirls but also flaky sea salt, making them absolutely irresistible.
I’m very excited about today’s giveaway! The wonderful folks over at Chobani are giving one lucky Sweet Pea’s Kitchen reader a custom shipment of Chobani delivered right to your front door! The lucky winner will receive six 32-ounce containers of Chobani! Just follow the directions below for a chance to win!
I use Chobani Greek Yogurt all of the time in my recipes. It’s a great substitute for not-so-healthy ingredients such as cream cheese, sour cream, oil, butter and even mayonnaise! Don’t forget to follow Chobani on Pinterest for more recipes using Greek yogurt!
How to Enter: Leave a comment on this post answering the question: “What’s your favorite way to use Greek yogurt in cooking/baking?” Feel free to leave links to your favorite Greek yogurt recipes.
Extra Entries: The following five opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:
PLEASE REMEMBER: Leave a separate comment for EACH of your entries or only one entry will be counted.
Friday, August 30, 2013 at 11:59 CST GIVEAWAY CLOSED!!
Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. The giveaway is only open to U.S. residents. Be sure a valid email address is included with your comment(s). All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 48 hours to confirm receipt of the email. If the winner does not reply within 48 hours, another winner will be selected.
The winner of the giveaway was Tricia! I hope you enjoy the Chobani! Here’s what she said:
Deep dark chocolate brownies with sweet and tangy Greek yogurt swirls.
Yield: 16 brownies
3/4 cup (1 1/2 stick) unsalted butter
2 ounces dark chocolate (72%), chopped
1/4 cup plus 2 tablespoons Dutch-process cocoa powder
2 cups granulated sugar
3 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 teaspoon espresso powder
1/2 teaspoon Maldon sea salt
3/4 cup Choboni Greek yogurt (plain, vanilla or honey flavored)
3/4 tsp. honey
3/4 tsp. vanilla extract
Preheat oven to 350F. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
In a small, heatproof bowl, melt butter and chocolate together. Stir until combined, add cocoa powder and stir until very smooth.
In a large bowl, whisk together sugar, eggs, and vanilla extract. Add chocolate mixture and stir until smooth. Add flour and espresso powder and stir until just combined and no streaks of dry ingredients remain.
Pour into prepared pan and spread into an even layer. Sprinkle the sea salt over the top and set aside.
To prepare Greek yogurt mixture, beat yogurt, honey and vanilla extract in a small bowl until smooth. Distribute the yogurt mixture in 8 dollops over batter in the pan. Swirl in with a knife or spatula.
Bake for 45-50 minutes, until brownies are set around the edges–the center will still appear to be a little underdone.
Let the brownies cool completely at room temperature in the pan for 1 hour, then refrigerate until they are firm, about 1 hour.
Serve at room temperature.
The brownies can be refrigerated for up to 3 days, and frozen for up to 1 month.
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