There’s a reason brownies never go out of style. They’re rich, chocolatey and reliably comforting. This version keeps that classic fudgy centre but adds something extra on top. A smooth vanilla yoghurt glaze that sets into a soft, creamy layer and cuts through the richness of the cocoa. Recipe compliments of Lancewood.

Ingredients

For the brownies

• 180 g butter
• 300 g brown sugar
• 10 ml vanilla essence
• 3 large eggs
• 140 g flour
• 55 g cocoa
• Pinch of salt

For the yoghurt glaze

• 1 cup icing sugar
• 2 teaspoons double cream vanilla yoghurt
• Multicoloured sprinkles

Method

1. 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.
2. 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.
3. In a separate bowl, combine the flour, cocoa and salt. Gently stir into the wet mixture until just combined with no visible flour streaks.
4. Pour the batter into the prepared tin and smooth the surface. Bake for 30 to 35 minutes, or until the centre is cooked but still fudgy.
5. 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.
6. Sift the icing sugar into a bowl. Add the yoghurt gradually until the mixture is smooth and spreadable.
7. Spoon or spread the glaze over each brownie and top with sprinkles. Leave to rest for about 30 minutes to set.
8. Store in an airtight container for up to 3 days.