| 8 | oz | semisweet chocolate (chopped) |
| 2 | tbsp | cocoa powder |
| 1 1⁄2 | tbsp | instant espresso powder |
| 1⁄2 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 3 | eggs | |
| 1 1⁄4 | c | sugar |
| 2 | tsp | vanilla extract |
| 1⁄4 | tsp | salt |
| 1 | c | flour |
Think your brownie recipe can't be beat? Well then we've done the impossible! The subtle espresso flavor enhances and deepens the dark chocolate notes, making for an even more decadent dessert that is sure to disappear in seconds.
| 8 | oz | semisweet chocolate (chopped) |
| 2 | tbsp | cocoa powder |
| 1 1⁄2 | tbsp | instant espresso powder |
| 1⁄2 | c | Stonyfield Organic Plain Lowfat Yogurt |
| 3 | eggs | |
| 1 1⁄4 | c | sugar |
| 2 | tsp | vanilla extract |
| 1⁄4 | tsp | salt |
| 1 | c | flour |
Heat oven to 350°. Place a large sheet of nonstick aluminum foil into an 8 x 8-inch baking pan.
Place chocolate in a large microwave-safe bowl and microwave for 1 to 2 minutes, stirring halfway through, or until chocolate is melted. Whisk in cocoa powder and espresso powder; let cool 15 minutes.
Whisk together yogurt and eggs. Whisk sugar, vanilla and salt into yogurt mixture, then stir in chocolate mixture. Stir in flour until just blended.
Pour chocolate mixture into prepared pan and bake for about 55 minutes or until a toothpick inserted in the center tests clean. Remove foil from baking pan and set on a wire rack until completely cool.