Question: Why did you decide to make brownies today?
Answer (100% of the time): because I was really craving some brownie batter
Whether you love warm brownies or licking the bowl, this recipe is just for you. Honey instead of sugar. Whole wheat flour instead of white. Greek yogurt instead of a bunch of oil. Ahhh. The brownie.
I’ve been living in oatmeal and smoothie land lately. It’s not exactly right to say I have a sweet tooth because none of my recipes have added sugar in them, but I definitely prefer a dessert-like treat to almost anything. This brownie recipe is just keeping with my trend. It’s a little variation of a Jillian Michaels recipe I found.
Here’s what you need:
- 2/3 cup of honey
- 1/3 cup cocoa powder
- 1/2 cup whole wheat flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vanilla greek yogurt (I used a whole single-serving cup)
- 2 tablespoons olive oil
- 1 egg
- 3/4 teaspoon vanilla flavor
Pre-heat the oven to 350 degrees and spray a small baking dish (8×8) with an olive oil spray.
Step one: In a microwave-safe bowl, heat the 2/3 cup of honey in the microwave for 45 seconds. Add the 1/3 cup of cocoa. Use a fork to combine until smooth. Set the mixture in the refrigerator to cool while you do the next part.
Step two: Stir together 1/2 cup of whole wheat flour, 1/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt.
Step three: Combine the 1/2 cup of greek yogurt, 2 tablespoons of olive oil, 1 egg, and 3/4 teaspoons of vanilla. Whisk until smooth. Add the cooled honey and cocoa. Stir in the flour mixture. Combine all until smooth and none of the flour is visible in the mixture.
Step four: Spread the mixture into a the greased baking dish and cook for 25 minutes.