Ingredients
- 200 grams dark chocolate
- 1 half cup melted butter or neutral oil
- 2 eggs
- 1 half cup sugar
- 1 half cup Baladna Greek Yoghurt
- 1 half cup flour
- 1 teaspoon vanilla
- A pinch of salt
How it's made!
- Melt chocolate
- Break chocolate into small pieces and melt using a double boiler or in the microwave in 20 second intervals. Stir until smooth.
- Mix wet ingredients
- In a bowl, whisk together the sugar, eggs, and vanilla. Add Baladna Greek Yoghurt and mix until smooth. Add melted chocolate and combine until glossy.
- Add dry ingredients
- Sift flour and salt directly into the mixture. Fold gently until fully incorporated without overmixing.
- Bake
- Pour batter into a greased baking pan. Bake at 180 degrees Celsius for 20 to 25 minutes. Brownies should be set on the edges but slightly fudgy in the center.
- Cool and serve
- Let brownies cool completely before cutting. This ensures a clean slice.
- Tips
- For extra richness, add chocolate chunks. For cakier brownies, bake an additional 2 minutes.
More Fresh Recipes
Greek Yogurt Brownies Alt
Preheat the oven to 180°C and line a square baking pan with parchment paper.In a bowl, whisk eggs and sugar until well combined. Add Baladna Greek Yoghurt, vegetable oil, and vanilla extract. Mix until smooth.Sift together flour, cocoa powder, and baking powder. Gradually fold into the wet mixture until just combined. Stir in chocolate chips.Pour the batter into the prepared pan and spread evenly.Bake for 20 to 25 minutes or until the center is set but still slightly soft. Allow to cool before cutting into squares.TipsBaladna Greek Yoghurt keeps the brownies moist with a soft and tender texture.Do not overbake to maintain a rich and fudgy center. Let the brownies cool completely for cleaner slices.
Baladna Yoghurt Pancake Mini Stack
In a mixing bowl, whisk together Baladna Fresh Yoghurt, Baladna Fresh Milk, and the egg until smooth.Add in sugar and vanilla extract, mixing until combined.Sift in the flour, baking powder, baking soda, and salt. Gently fold into the wet mixture until just combined (do not overmix).Heat a non-stick pan over medium heat and lightly grease with butter or oil.Pour 1–2 tbsp of batter per pancake to form mini rounds. Cook until bubbles form on the surface, then flip and cook for another 1–2 minutes until golden.Stack pancakes into a mini tower, add toppings of choice, and serve warm.