Well, after a fairly long break from baking (partly due to Baby Squirrel, party due to a broken oven), I decided it was time to dust off the mixing bowls and get back on it! Also it was time to put my new oven to the test…
My last baking post was Triple Chocolate Raspberry Brownies on the day my labour started in March last year, so it was a happy coincidence that my recipe of choice to christen the new oven was another brownie recipe.
This time I decided to try the Black Cherry Brownies from the Chobani website. I had been desperate to try these since I was sent a box of Chobani yoghurt to try in November last year.
Preheat the oven to 170°C.
Grease and line a 20cm x 20cm baking tin with baking parchment.
In a non-stick pan melt the butter and chopped chocolate on a low heat, stirring regularly. Leave to cool.
Whisk the yoghurt, sugar, eggs, and vanilla extract in a large mixing bowl.
Add the cooled chocolate and butter to the mixing bowl and whisk in.
Next, stir in the flour and salt.
Pour the mixture in to the baking tin and bake for 30-35 minutes.
This was a super easy recipe, and the brownies were delicious. The Chobani cherry yoghurt gave the brownies a lovely fruity kick, and a lightness compared to a standard (non-yoghurt-based) brownie recipe.
Sadly, my brownies were a little overcooked as the temperature in the oven was too high. However, they were still deliciously fudgy, and I would most definitely give this recipe another go once I have sussed out my oven’s thermostat!