My mini summer has gotten off to a great start with a great visit back home to see my family and friends. Morty (the kitty) did such a great job traveling home with me – he is Maine Coon through and through, with an almost dog-like temperament when traveling! We got plenty of use out of his harness and leash, which was pretty awesome. He was so good with it! I’ve never had such a quiet kitty in the car…
Right before I went home, I whipped up these brownies to take with me, and they were a hit! The brownies are super fudgy, perfect straight out of the fridge. The topping is slightly tangy from the Greek yogurt, but it cuts the richness of the brownie wonderfully. I’ll probably be whipping up a batch of just the yogurt mousse topping soon – I wanted to just keep eating the topping!
The brownies are made with whole wheat flour, and the mousse is lightened up slightly with the Greek yogurt, but they’re still definitely a treat you’ll want to eat in moderation – lots of sugar! With all of the fruit desserts with berries, peaches, and the like, I’ve been really missing my chocolate, so I was so happy to have these brownies! I do still love my berries, though! 😉
Do you love all of the fruity desserts in the summer, or are you a major chocolate lover like me?
- 1/2 cup (1 stick) butter, melted
- 3/4 cup cocoa powder
- 1/2 cup demerara sugar (or brown sugar)
- 1/2 cup unrefined cane sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup white whole wheat flour
- 1/2 tsp unflavored gelatin
- 4 oz. dark chocolate, chopped
- 1/3 cup milk (I used almond milk)
- 2/3 cup plain Greek yogurt
- 1/4 tsp vanilla extract
- 1 Tbsp maple syrup or honey
Preheat the oven to 350ºF, and line an 8x8 inch baking pan with parchment paper.
Combine the melted butter, cocoa powder, and sugars together in a large bowl, stirring until it makes a grainy paste. Stir in the eggs, vanilla, and salt, until smooth. Gently fold in the flour until just incorporated.
Pour the batter into the prepared baking pan, smoothing evenly with a spatula. Bake at 350ºF for 20-25 minutes, until a toothpick comes out with a few crumbs. Allow to cool completely.
Sprinkle 1 tablespoon of cold water over the gelatin in a small bowl, and allow to sit for about 5 minutes so the gelatin softens.
Heat the milk in a small saucepan over low heat, until steaming. Once heated, whisk in the gelatin until it has completely dissolved.
Pour the heated milk over the chopped chocolate in a heat-proof bowl. Whisk until the chocolate has melted completely.
Gently fold in the Greek yogurt, vanilla, and maple syrup (or honey), stirring until the mousse is a uniform color.
Spread the mousse on top of the cooled brownies with a spatula. Cover, and refrigerate for at least 2 hours or overnight.
Cut into squares, and enjoy! Store any leftovers in an airtight container in the refrigerator.
adapted from Love and Olive Oil