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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 1/4 cups Butter, Softened
- 1/4 cups Nonfat Vanilla Yogurt
- 3 ounces, weight Semi-sweet Bakers Chocolate
- 1-1/4 cup Sugar
- 1 Tablespoon Instant Coffee Granules
- 1 teaspoon Vanilla
- 3 whole Eggs
- 1 cup All-purpose Flour
- 2 Tablespoons Cocoa Powder, Unsweetened
- 1/2 cups Chocolate Chips, I Used Dark Chocolate
- Powdered Sugar, For Dusting
Method
- Preheat oven to 350 F.
- Melt butter, yogurt, and semi-sweet chocolate baking squares in a microwave safe bowl. Heat for 30 seconds at a time, stirring in between each heat burst, and continuing only until the mixture is smooth.
- Put melted butter and chocolate mixture into a mixing bowl. Add in sugar, coffee granules and vanilla and beat until fluffy, about 2-3 minutes. Add in eggs, beating one at a time. Add flour and cocoa powder and stir just until combined. Fold in chocolate chips.
- Fill a mini muffin tin with muffin liners (I also sprayed my liners with non-stick spray) and fill each liner about 3/4 of the way full with the batter. Bake for 12-18 minutes, or until brownie is set. The top with be a bit crunchy and the insides will be fudge-like.
- Sprinkle with powdered sugar if desired. I cut out a star shape that was about the size of the brownie tops. Then I put the paper onto the top of the brownie and sprinkled with powdered sugar (to give the pictured star effect). Enjoy.
