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!