Pipe Dream #341: To Eat Like a Bird – Greek Yogurt Brownies

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I know that every recipe I’ve been posting has millet bird seed in it, but I’m hoping you’ll still be my friend because there is also fudge frosting this time around.

Can we get an Amen up in here.

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Swirli-cues of the most luscious brownie cacao awesome truffle beauty will make anyone’s Monday a little brighter.

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And birdseed. What can I say. It is better than sprinkles. “I eat like a bird” is usually a dumb phrase, except in this scenario right here right now.

Best,

Lauren

Greek Yogurt Brownies

Heavily adapted from Sprinkled with Jules

1/4 cup flour

1/4 teaspoon salt

1/4 teaspoon baking powder

heaping 1/2 cup cacoa powder (or cocoa powder)

3/4 cup sugar

1/4 cup brown sugar

1 egg

8 ounces 2% fat Greek yogurt

1/3 cup olive oil

Preheat the oven to 350 F. Prepare an 8×8 inch pan with non-stick cooking spray.

In a medium bowl, whisk together flour, salt, baking powder, cocoa powder and sugars. Add yogurt, egg and oil, whisking until combined.

Spoon batter into prepared pan and spread evenly. Bake for 18-22 minutes, rotating the pan 10 minutes into baking.

If desired, frost with a quick chocolate frosting, stirring together 1/3 cup cacao powder, 2/3 cup powdered sugar, 2 tablespoons softened butter and a tiny splash of milk. Sprinkle with a variety of pretty seeds.

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