Greek Yogurt Swirl Salted Fudge Brownies

Preheat the oven to 350ºF and line a 9-inch square baking pan with aluminum foil. Spray the foil with nonstick cooking spray.

Melt the butter and dark chocolate in a large sauce pot over low heat, stirring occasionally. Once melted and combined, turn the heat off and whisk in the cocoa until fully combined, followed by the sugar, eggs, 1 1/2 teaspoons vanilla and the flour, stirring each very well before adding the next. Pour into the prepared pan in an even layer. Sprinkle the sea salt over the top and set aside.

Mix the Greek yogurt, honey and remaining 1 teaspoon vanilla extract in a small bowl. Spoon the Greek yogurt mixture onto the top of the brownie batter every couple of inches. Using a butter knife, swirl the sea salt and Greek yogurt into the brownie batter.

Bake in the preheated oven for 45-50 minutes until the edges are set—the center will still be a little underdone. Remove from the oven and cool at room temperature for 1 hour. Then transfer to the fridge for 1 hour until the brownies are set.

Remove the brownies from the pan and peel away the aluminum foil and cut into squares.

Salted Fudge Brownie recipe adapted from Food & Wine.