I often overlook or underestimate Weight Watchers recipes. I don’t know why....I typically love the recipes from their website when I make them. I have been on a brownie kick lately. I am perpetually on a chocolate kick, but lately it’s been brownies. I tried making the Pumpkin Swirl Brownies from the Happy Herbivore last week, but I changed the sugar around so much, that they didn’t turn out right for me. I love the Happy Herbivore’s recipes, but I am afraid I had to alter the sugar so much on this recipe that it just didn’t work. So I have been on the hunt for another brownie recipe. I found this one the other day on Weight Watchers and I decided to try it because I have some vanilla soy yogurt that needs to be used up before the expiration date. The good news is that I still have some yogurt left, so I might be making this recipe again this weekend! I will make note of any modifications I made to the original recipe.
-3/4 cup unsweetened cocoa
-3/4 cup sugar (I used ¼ cup of agave nectar and ½ cup Truvia…..I am planning on adding a little more sweetener next time.
-1/2 cup all purpose flour (I used ¾ cup of whole wheat flour)
-1/2 tsp baking powder
-1/2 tsp salt
-1/2 cup low fat plain yogurt (I used vanilla soy yogurt-I am impressed that this was the only modification I had to make to make this recipe vegan)
-2 TBSP vanilla extract
-non-dairy milk (I used some almond milk because the batter was too dry-the original recipe does not call for this.)
-powdered sugar (*optional* I sprinkled 1 tsp of powdered sugar on top of each brownie-definitely a nice touch.)
Preheat oven to 350 degrees.
Whisk the cocoa powder, sugar (dry-if using agave nectar for part of the recipe, add it to the wet ingredients), flour, baking powder and salt in a large bowl. Then use a spoon to stir in the yogurt, agave nectar (if using) and vanilla. This was when I added in some almond milk because the batter was too dry.
Spray an 8 x 8 baking pan with non-stick cooking spray. Spread the batter evenly into the pan.
Bake until toothpick comes out with a few moist crumbs attached. The Weight Watchers recipe says for 20 minutes but for me, it was about 30-35 minutes. Cool for 15 minutes (it was more like 5 for me) and then cut into squares. When serving, sprinkle the powdered sugar on top of each square. Another nice touch is to serve with vegan vanilla ice cream.