Fudgy Strawberry Shortbread Brownies
1 c all-purpose flour (measured correctly)
½ c regular unsweetened cocoa powder (measured correctly)
¼ c Dutched unsweetened cocoa powder, such as Hershey’s Special Dark (measured correctly)
¼ tsp baking powder
¼ tsp salt
1 tbsp canola or vegetable oil
2 large eggs
1 tsp vanilla extract
¾ c granulated sugar
¼ c plain nonfat Greek yogurt
¼ c nonfat milk
1 c strawberries, diced (fresh or frozen and unthawed)
2 Walkers Shortbread Fingers, roughly chopped
- Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, cocoa powders, baking power, and salt. In another bowl, whisk together the oil, eggs, and vanilla. Stir in the sugar. Add in the yogurt and milk, stirring until thoroughly incorporated and no large lumps remain. Add in the flour mixture, stirring just until incorporated. Fold in the diced strawberries.
- Spread the batter into the prepared pan. Top with the chopped shortbread, pressing it lightly into the batter. Bake at 300°F for 24-28 minutes (see Note). Cool completely to room temperature in the pan, and allow the brownies to set for 2 hours once at room temperature before slicing into squares.
Note: If using fresh strawberries, bake for 24 minutes for a fudgier texture and closer to 28 minutes for a firmer texture. If using frozen strawberries, add 2 minutes to the baking time (making the range 26-30 minutes).