For the past couple of years, I have been a member of Foodie PenPals. In recent months, I have not participated simply because I have not had the time to run around and find anything worth sending to someone in a different state. I can’t knock the program, though. Thanks to FPP, I discovered Fat Witch Brownies, which happen to be New York-based. Their storefront is located in Chelsea Market and if you can deal with the outrageous crowds, you’ll find yourself enjoying one of the most delicious brownies on Earth. With that said, they just released a new book full of some of their greatest recipes. When I saw it, I scooped it right up because these ladies know their stuff and who doesn’t love brownies? Below is my take on their yogurt brownies, which are on the healthier-side of the brownie universe.
- 2 whole eggs
- 1 cup sugar
- 1/4 cup cocoa powder
- 1 cup whole milk yogurt (do not use Greek yogurt and do not use fat-free yogurt)
- 1 teaspoon pure vanilla extract
- 1/4 cup vegetable oil (they said to use Canola, I only had vegetable on hand and it did the job)
- 1 1/2 cups AP flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- Preheat oven to 350 degrees F. Grease either an 8×8 or 9×9 baking pan with baking spray (Pillsbury makes one with butter, flour, and all that good stuff tossed in). I’ll touch on why the size of the pan makes a difference when we get to baking times below.
- In a large mixing bowl, using a hand-mixer, beat the eggs and sugar until frothy and well-combined. Beat in the cocoa. Add the yogurt and continue to beat until well-combined. Beat in the vanilla and the vegetable oil.
- Add the flour, salt, baking powder, and baking soda into a sifter and sift directly into the cocoa mixture. Beat until just incorporated and no trace of the dry ingredients remain.
- Pour the batter into the prepared pan and bake for 42 minutes (8×8 pan) or 35 minutes (9×9 pan). Keep those baking times in mind based on the pan size you choose to use. Remove brownies from oven after the listed times or after a cake tester (or toothpick) comes out clean.
- Cool in the pan on a cooling rack for 1 hour. Cut into squares just before serving. These will hold for about a week if you only cut them, as needed. Store them in the fridge if you want them to last even longer.
These came out with a consistency that is more similar to a cake than a brownie, however, they are still delicious! The edges were perfect and the inside is moist and filled with chocolate flavor. I can’t wait to make even more of the goodies from this book!