Brownies with Vanilla Yoghurt Glaze
A soft, fudgy classic with a fresh, creamy twist If you’re looking for an easy brownie recipe that feels a little more special, these Brownies with a Vanilla Yoghurt Glaze hit the sweet spot. They’re rich, chocolatey and effortlessly festive—yet simple enough to bake on a weeknight. The silky yoghurt glaze adds a cool, creamy finish that makes every bite feel indulgent without being heavy. It’s the kind of treat that works for all your favourite dessert recipes, whether you’re hosting, gifting or just craving easy desserts made with pantry staples. And because the glaze is made with LANCEWOOD® Vanilla Double Cream Yoghurt, this bake ticks the box for delicious yoghurt recipes too, proving once again how versatile yoghurt can be in sweet creations.
Ingredients:
For the brownies:
180g butter
300g brown sugar
10ml vanilla essence
3large egg(s)
140g Flour
55g cocoa
A pinch of salt
For the yoghurt glaze:
1cup(s) icing sugar
2tsp LANCEWOOD® Double Cream Vanilla Yoghurt
Multicoloured sprinkles
Method
- Heat the oven to 170°C. Grease and line a 22 × 22 cm square baking tin with baking paper, leaving an overhang for easy lifting.
- Melt the butter and allow it to cool slightly. Whisk in the brown sugar and vanilla essence. Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, cocoa and salt. Gently stir into the wet mixture until just combined with no visible flour streaks.
- Pour the batter into the prepared tin and smooth the surface. Bake for 30–35 minutes, or until the centre is cooked but still fudgy.
- Cool the brownies in the tin for 15 minutes, then lift out and transfer to a rack. Allow to cool completely before slicing into squares.
- Sift the icing sugar into a bowl. Add yoghurt gradually until the mixture is smooth and spreadable. Glaze each brownie and top with sprinkles. Rest for 30 minutes to set.
- Keep in an airtight container for up to 3 days.
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