I had a bad chocolate craving today but really couldn't bear to think of all the calories that butter and sugar would bring so I decided to try settle for a healthier alternative so I adapted my brownies recipes a bit by using coconut sugar instead since it has a lower glycemic index. The greek yogurt and coconut oil replaces the butter usually required in brownies. I highly suggest using good quality cocoa powder for these brownies as they make a huge difference to how your brownies would eventually turn out, it is everything that gives it the chocolate flavour since there isn't any melted chocolate in there. Even though I do love melted chocolate... hmmm... You could drizzle some on.
They were a delightful treat! My tummy is happy :)Skinny Fudge BrowniesMakes 8" x 8"90g all-purpose flour65g unsweetened cocoa powder (use good quality cocoa powder)¼ tsp baking powder¼ tsp salt2 tblspn coconut oil, melted2 large eggs, room temperature1 tsp vanilla extract100g coconut sugar (or light brown sugar)120g plain Greek yogurt125g chocolate/butterscotch chips (More if desired)
- Preheat the oven to 160C, and line an 8”square pan parchment paper with overhanging sides
- Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a separate bowl, whisk together the coconut oil, eggs, and vanilla. Stir in the sugar. Mix in the Greek yogurt, stirring until no large lumps remain. Add in the flour mixture, stirring just until incorporated. Fold in half of the chocolate chips
- Spread the batter into the prepared pan, and gently press the remaining chips into the top. Bake at 160 for 15-18 minutes. Cool completely to room temperature in the pan at let the brownies rest for at least 3 hours before slicing into squares.
- Best refrigerated overnight before serving to allow the chocolate notes to develop (i couldn't wait, but really you should because it makes lots of difference. I sneaked a piece and kept the rest in an air tight container in the refrigerator.)
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