If you are anything like me, this post may be a tad late because this is a recipe to use up some of that left over chocolate from Easter. If you have any left over, that is.
Now I am the perfect mom, only allowing my kids a few pieces of their chocolate Easter eggs here and there. To then sit in front of the TV while they are in bed chomping on their goodies. I know, I know... but what goes better with gilded uniforms, diamond tiaras, white gloves and lace sealed with a kiss in front of a cheering crowd then that sugary goodness?
Ok, I actually watched the royal wedding of the decade in the office with a bunch of colleagues, some (men) feigning disinterest but nonetheless peaking at Kate, Will, Pippa & Co. (especially Pippa). After all, we do work in an investment bank and it was a bank holiday across the Channel so our phones and emails on Friday were pretty dead as a result.
I did however
stuff my face nibble on my childrens' Rapunzel and Barbapapa chocolate eggs during a few episodes of Glee.
So now you understand why it was essential for me to get rid of that stash immediately. Problem being, I do not bake with milk chocolate. I started searching the Internet thinking I would just come up with tooth-achingly sweet recipes only suitable for kids. Not so. With a little research and some tweaking here and there, I actually made something much more grown up and healthy than I expected (with an added bonus: the kids liked it too).
There is no butter in this recipe, the moistness coming from the Greek yogurt, but it is rich and dense, the sweetness mainly coming from the nuggets of creamy milk chocolate these brownies are studded with. If it weren't for the children, a dash of coffee would have been perfect in the batter. If you try it, let me know.
6 oz./170gr Greek yogurt
3/4-1 cup sugar
3/4 cup flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1 cup milk chocolate pieces
Preheat oven to 350°F/180°C. Lightly grease a baking dish. I used a rather large one so the brownies turned out quite thin. Combine the yogurt and sugar in a large bowl. Beat in the eggs one at a time until thoroughly blended. Sift together the flour, cocoa powder and salt and then gradually stir the flour mixture into the yogurt mixture until blended. Stir in the chocolate pieces and spread the batter into your baking dish. Bake in the preheated oven until an inserted toothpick comes out clean, 30 or more minutes. Remove and let cool before cutting.