The Best Brownies From Scratch

When it comes to baking, I love trying new recipes as well as making my own. I am a fan of substituting certain things in some recipes to make them taste even better. This week I used some of the Mountain High Vanilla Yoghurt in my brownies recipe in replacement of some of the butter and they were a hit with the family.

With some of the ingredients that I had on hand along with some of the Mountain High Vanilla Yoghurt that I purchased to try, these brownies came out moist, a little chewy and oh so delicious. By using yogurt in replacement of the oil or butter that I would have normally used, these brownies contain less calories and fat.

Just remember these facts when baking…

• 1 cup of vegetable oil contains 218 grams of fat and 1927 calories
• 1 cup of Mountain High Vanilla Yogurt contains 2.5 grams of fat and 170 calories

If you are one that likes to bake sweets often, using yogurt in replacement of butter and fats is a great way to make those sweets a little healthier.

Tips On Substituting Yogurt In The Kitchen

1. Replace sour cream in recipe with equal amount of yogurt
2. Cut your butter in half, then substitute other half with 1/4 cup of yogurt for each cup of butter that is called for.
3. Use yogurt instead of oil or shortening. Cut the suggested amount of oil in recipe by half and then add 3/4 cup yogurt for every cup of oil/shortening called for.

Now the brownies that I normally like to make call for 2 sticks of butter. Instead of using 2 sticks, I used 1 stick of butter and 1/4 cup of the Mountain High Lowfat Vanilla Yoghurt.

Now when I normally substitute things in recipes, I tend to keep it a secret from my family, especially if I am sneaking in veggies. This time the kids watched me make the brownies, watched me add the Mountain Valley Yoghurt and could’t wait to try them once they cooled off.

I will be definitely be making another batch of these brownies from scratch again! Want to try these yourself? Be sure to print the recipe below:

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The Best Brownies From Scratch

Ingredients

• 1 1/4 cups cocoa powder
• 1 stick butter softened
• 1/4 cup Mountain High Lowfat Vanilla Yoghurt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup peanut butter chips
• 4 eggs
• 2 cups sugar
• ½ cup all-purpose flour
• 1/4 tsp baking powder
• ½ teaspoon salt
• 8-10 Oreo cookies

Instructions

1. In a stand mixer add eggs and whisk on medium speed for 3 minutes until eggs are light yellow and frothy. Add sugar, and continue whisking for 1 minute.
2. In a separate bowl add remaining ingredients (except Oreos, chocolate chips & peanut butter chips) and mix well. Add dry ingredients to mixing bowl and mix for about 1 minute.
3. Add the remaining ingredients, and continue whisking for 1 more minute. Add chocolate chips and peanut butter chips and mix just a few seconds until they are incorporated into the mixture.
4. Pour batter into a greased 8x8 baking dish. Slowly push down each of the Oreos into batter. Bake at 350° for 60 minutes or until toothpick inserted into brownies comes out clean.
5. Remove from heat and allow to cool. For best results let cool at least one hour to allow brownies to achieve a nice chewy texture.
6. Enjoy!