I have a theory that no two brownies are the same. If the brownie is made with a different recipe, it will be a different brownie. And I’m not taking about slight differences–this one has more prominent vanilla notes or this one weight three grams more. No, I mean that brownies made from different recipes can be a totally different class of dessert. And I think all chocolate lovers have their favorites.
Are you a cakey person? Do you like chocolate chips? Do you like brownie bites? Brownies that weigh upwards of a half pound? Do you like the underbaked thing or do you cook through? I could go on and on. There really should be subgroups of the brownie to help sort out the differences.
You may be wondering where this brownie rant is going. Basically, these brownies are for the people who like fudgey, rich, very chocolatey brownies. The people who purposely undercook their brownies. The people who feel like a hybrid between a brownie, a truffle, and fudge might be good. That’s what this brownie is like. You’ve been warned.
Fudgey Chocolate Brownies
1 cup vanilla greek yogurt (if you use plain, you may need to add additional sweetener)
1/2 cup peanut flour (though I have not tried it, this could probably be substituted for regular flower)
1/3 cup honey
1/3 cup cocoa powder
1/4 cup quick oats
1/4 cup coconut oil, melted
2 tsp vanilla extract
1/2 tsp baking powder
1/2 cup chocolate chips
- Preheat oven to 350 degrees. Line an 8×8 square or 8 in circle pan with parchment paper.
- Combine all ingredients except chocolate chips in the bowl of a food processor. Blend until completely smooth, stopping to scrape down the sides of the bowl as necessary. Batter will be pretty thin, but that’s alright.
- Add chocolate chips and mix by hand to distribute evenly.
- Pour batter into prepared pan. Bake in preheated oven for 30 minutes. Remove and let cool before chilling in fridge for at least an hour. Then slice and serve.