Ingredients
- 1 cup all purpose flour
- ½ cup cocoa powder
- ¾ cup sugar
- 2 eggs
- ½ cup Baladna Greek Yoghurt
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ cup chocolate chips
How it's made!
- 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.
- Tips
- Baladna 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.
More Fresh Recipes
Greek Yoghurt Brownies
Melt chocolateBreak chocolate into small pieces and melt using a double boiler or in the microwave in 20 second intervals. Stir until smooth.Mix wet ingredientsIn 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 ingredientsSift flour and salt directly into the mixture. Fold gently until fully incorporated without overmixing.BakePour 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 serveLet brownies cool completely before cutting. This ensures a clean slice.TipsFor extra richness, add chocolate chunks. For cakier brownies, bake an additional 2 minutes.
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.