Star Spangled Brownies
These Star Spangled Brownies are fudgy, a bit lighter thanks to a Greek yogurt swirl, and bursting with red, white and blue color for a truly festive Independence Day dessert.
Ingredients
- ½ cup unsalted butter, melted I like Land O’Lakes
- 4 oz 70% dark chocolate, chopped choose Ghirardelli or Divine
- 1 cup granulated sugar C&H or your favorite brand
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¾ cup all-purpose flour King Arthur for consistent results
- ¼ cup unsweetened cocoa powder Hershey’s Special Dark works great
- ¼ tsp baking powder
- ¼ tsp fine sea salt
- ½ cup whole-milk Greek yogurt Fage or Chobani for creaminess
- ½ cup fresh raspberries
- ½ cup fresh blueberries
- ¼ cup white chocolate chips, melted for drizzle
- 2 Tbsp red, white & blue sprinkles for extra patriotic flair!
Instructions
- Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, letting the edges hang over so you can lift the brownies out easily.
- In a microwave-safe bowl, melt the butter and chopped dark chocolate together in 20-second bursts, stirring in between until smooth.
- Whisk sugar into the warm chocolate until fully blended. Add eggs one at a time, whisking vigorously after each. Stir in vanilla extract.
- Sift in flour, cocoa powder, baking powder, and salt. Gently fold until just combined. Drop dollops of Greek yogurt over the batter and swirl gently.
- Scatter raspberries and blueberries on top, pressing them in slightly. Bake for 22–25 minutes until a toothpick comes out with moist crumbs.
- Let cool in the pan for 10 minutes, then transfer to a rack to cool fully. Drizzle melted white chocolate over the top, add sprinkles, and let set before slicing.
Notes
A few simple ingredient swaps keep these brownies slightly healthier while still delivering classic brownie bliss. Google Trends show searches for 'Fourth of July dessert' spike by more than 20% in late June, making these brownies a hit at any holiday celebration.
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