Rules of the ultimate brownie:
- Fudgy. Definitely fudgy. If you’re in the cakey brownie lovers club, you’ve come to the wrong blog post. Taa taa! Welcome back when you’ve realized the folly of your ways. ; )
- Semi-sweet… or dark chocolate flavoured. None of those ‘so sweet that it sets your teeth on edge’ type brownies allowed.
- Minty. Because everything is better with mint. Who’s with me?
- Plus a touch of carmelly crunch.
- Not with ice cream…
- Fine, fine! Come back, all of you! If you like them with ice cream, go ahead. I’ll close my eyes and eat mine by myself over here without it.
In this recipe, I tried to use less sugar than average (Truth moment… I am an extremely fussy brownie eater and the super sweet ones are at the top of my ‘bleh’ list, followed by ‘cakie’… only fudgie allowed). These are a ‘dark chocolate’ flavoured brownie as a result. The greek yogurt keeps them super moist as well.
I won’t attempt to claim any health benefits here. Though there is less sugar added than an average brownie, and they have greek yogurt and white whole wheat flour, they’re definitely still a sweet dessert. A tasty one though.. 😀
The scoop on the bits…
The skor bits go 1/2 on top of the brownies prior to baking, 1/2 after the brownies come out of the oven. The ones baked on the brownie will be soft, whereas the ones sprinkled on top after baking will add a bit of crunch to your fudgy brownie.
I prefer to put 1/2 on top after baking (unlike the picture where only a few tablespoons were reserved for the top), but I give you full permission to do whatever you to want with the skor bits. Although eating them from the bag while watching the brownies bake isn’t really setting a good example of healthy eating habits…
This makes a 9×9 inch pan, which will give 16-20 brownies or 64 tiny ‘brownie bites’ that could be put onto tooth picks for very dainty dessert bites for a dress up tea party. (Oh, how cute) 😉 Serve with felt crowns and fairy wand fruit kabobs with raspberry cream cheese dip. Fit for a princess! Or a protector if your little chef is a Mr. and wants to make his kabob into a protector sword… who’s read the story?
I appear to be veering off topic. One last picture and then onward to the recipe! 🙂
- ½ cup butter
- ¾ cup white sugar
- 2 eggs, beaten well
- ½ cup plain greek yogurt
- ⅓ cup cocoa powder
- ¼ tsp mint extract
- ¼ tsp salt
- ½ cup mint chocolate chips or chopped mint chocolate bar
- ½ cup skor bits (divided)
- ½ cup white whole wheat or all purpose flour
- Melt butter. Add sugar, eggs, yogurt, cocoa, mint extract, & salt to butter and mix well. Mix in chocolate. Add the flour and mix until just combined.
- Pour batter into greased 9x9 inch pan.
- Top brownies with ¼ cup skor bits.
- Bake at 350 degrees for 22 minutes, or until fork comes out clean when poked into brownies.
- After removing brownies from oven, sprinkle remaining Skor bits on top of the brownies. The other ones will have melted into the top, and these last bits will add a tasty crunch!
From my kitchen to yours, enjoy!