Blogger Paula Kittelson from Blogging Foods combines yogurt and chocolate to make a scrumptious dessert that is super easy to put together!
Learn to make this recipe with our how-to article.
box (19.9 oz) Betty Crocker™ Supreme dark chocolate brownie mix
Water, vegetable oil and egg called for on brownie mix box
containers (6 oz each) Greek plain yogurt
cup hazelnut spread with cocoa
to 1 1/2 cups unsalted dry-roasted hazelnuts, coarsely chopped
Heat oven to 325°F. Spray 10-inch tart pan with removable bottom with cooking spray. Make brownie batter as directed to box using water, oil and egg. Pour 1 2/3 cups brownie batter into pan.
Bake about 18 minutes or until toothpick inserted 2 inches from side of pan comes out moist. Place pan on cooling rack; cool completely, about 45 minutes.
In medium bowl, beat yogurt, hazelnut spread and vanilla with whisk until smooth and creamy. Spread evenly over cooled brownie. Garnish with chopped hazelnuts. Refrigerate until ready to serve.
Use remaining brownie batter to make mini brownies!
Keep an eye on the brownie while it bakes. This is a thin brownie so it will bake much faster than usual.
You can substitute berries such as raspberries for the chopped hazelnut garnish.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
*Percent Daily Values are based on a 2,000 calorie diet.