Ingredients
- 80 gram cocoa powder (Dutch, 1/4 cup, sifted plus extra to serve, optional)
- 50 gram margarine (light melted)
- 50 grams dark chocolate (finely chopped)
- 260 grams low-fat Greek yogurt (Greek-style natural)
- 120 grams pureed strawberries ( unsweetened strawberry puree, strawberry and apple puree was specified)
- 2 large eggs (lightly whisked)
- 1 1/4 cups Splenda (granulated sugar substitute)
- 75 grams self-rising flour (1/2 cup)
- 75 grams all-purpose flour (1/2 cup)
How to Make
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Step 1: Preheat oven to 150C fan forced.
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Step 2: Spray a 16cm x 26cm (base measurement) slab tin with cooking spray and line the tin with baking paper, allowing the paper to overhang the sides.
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Step 3: Put cocoa powder, margarine, chocolate, yoghurt and puree in a medium saucepan and cook, stirring, over medium heat until the chocolate melts and mixture is well combined and then set aside for 5 minutes.
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Step 4: Add the eggs to the chocolate mixture and stir until well combined and then stir in the sugar substitute and flours.
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Step 5: Pour the mixture into the lined tin and bake in preheated oven for 20 to 25 minutes or until the brownie is just set (if you insert a skewer into the centre it will come out still sticky.
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Step 6: Set aside in the pan for 1 hour, before transferring to a wire rack to cool.
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Step 7: Using the paper, remove the brownie from the tin a transfer to a board and dust with extra cocoa, if using and cut into pieces and serve with a cup of tea or coffee.
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Step 8: TIP - keep the brownie in an airtight container for up to 5 days.
We hope you enjoy this recipe!
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