There is no way to hide the crave behind this one. I simply dreamed about brownies for quite some time now and today I was like “well what the hell? let’s do this”. So I found inspiration on joyfoodsunshine.com, but tweaked the recipe according to my own taste and the idea of reducing the sugars and the fat as much as possible. So here we go!
Servings: 15 (1 piece per serving)
Calories: 110kcal
Equipment
- Manual mixer
Ingredients
- 35 g all-purpose flour rice flour works as well
- 35 g low fat cocoa powder 11% fat
- 100 g dark chocolate with stevia and 75% cocoa or 60% if you liked it on the mild side
- 40 g coconut sugar
- 40 g brown sugar
- 65 g low fat greek yogurt 2% fat
- 40 g low fat butter 40% fat
- 2 free range eggs
- 1 tbsp vanilla essence
- 1 pinch salt
- 40 g wallnuts or hazelnuts
Instructions
- Turn on the oven to preheat it at 175C.
- Mix the flour with the cocoa powder and the salt in a bowl and leave aside.
- Put the butter and the chocolate (break the chocolate in small pieces) in a bowl and microwave it for 2 minutes (this will melt the chocolate and butter fast and easy). Whisk together until a smooth composition is obtained.
- Beat the eggs with the vanilla essence, the sugar, then with the greek yogurt (I used a manual mixer for this process).
- Then add the cholcolate-butter composition and mix thoroughly.
- Add the flour-cocoa mix and incorporate gently with a spatula. Don't over do it 🙂
- Chop the hazelnuts then add them to the prepared composition, mix gently again.
- Prepare a medium baking tin with baking paper inside (leave the baking paper high on the edges – this will help you take out the brownies when ready).
- Pour the brownies composition and evenly distribute it across the tin bottom.
- Bake the brownies for 30 minutes.
- Take out the tin and by pulling the edges of the baking paper, take out the brownies ‘cake’ on a cooling rack.
- Slice into 15 pieces and leave to cool completely before serving.
- Enjoy!
