Ingredients

Method

• 125 g flour
• 86 g cocoa powder
• a pinch Maldon salt
• 150 g butter, melted and cooled
• 300 g sugar
• 1 T vanilla extract 
• 3/4 cup Woolworths full-cream plain Greek yoghurt, at room temperature
• 130 g Woolworths 48% chocolate chips, plus 45 g extra for sprinkling (optional) 
For the topping:
• 1 cup Woolworths full-cream plain Greek yoghurt
• 1 t cocoa powder mixed with 1 T hot water

Method

Ingredients

1. Preheat the oven to 175°C and line a 20 x 20 cm baking tin with baking paper.
2. Combine the flour, cocoa powder and salt in a medium bowl.
3. In a separate large bowl, mix the melted butter, sugar and vanilla until combined. Add the yoghurt and mix until incorporated.
4. Add the dry ingredients to the wet ingredients and gently fold together until just combined and almost no streaks of flour remain. Take care not to overmix.
5. Fold through the chocolate chips. The batter will be very thick.
6. Spoon the batter into the prepared tin and spread evenly. Sprinkle over the extra chocolate chips, if using.
7. Bake for 20–24 minutes, or until the centre is just set and no longer jiggles. A skewer test isn’t reliable for these brownies as they should remain very fudgy in the centre.
8. Allow to cool completely in the tin before slicing. For cleaner slices and a firmer texture, chill the brownies before cutting.
9. ⁠To make the topping, combine the yoghurt and cocoa powder. Serve with the sliced brownies.

Cook’s note: Store in an airtight container at room temperature for up to 3 days, or in the fridge for up to 1 week.

Find more brownie recipes here

Photography: Shavan Rahim

Food assistant: Bianca Jones

Woolies' thick and creamy Greek-style yoghurt is made with Greek cultures sourced from Athens, Greece. Delicious on its own as a snack, mixed with fruit for breakfast, or as an ingredient in dips and baking. A source of protein, forming part of a balanced diet.

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