Created by ImPat on October 12, 2018
Step 1: Preheat oven to 150C fan forced.
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.
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.
Step 4: Add the eggs to the chocolate mixture and stir until well combined and then stir in the sugar substitute and flours.
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.
Step 6: Set aside in the pan for 1 hour, before transferring to a wire rack to cool.
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.
Step 8: TIP - keep the brownie in an airtight container for up to 5 days.