Tips for success
I did a trial and error so you wouldn’t have to. Here are a few notes for you:
Stick with at least 2 percent Greek yogurt for best results.
Use blanched almond flour, not an almond meal, for the best texture.
If you aren’t weighing ingredients for baking yet, I highly suggest starting. Weight over volume provides the most consistent results. Most department stores sell good quality, not very expensive digital scales. I’m giving approximate conversions to U.S. volume but can’t guarantee results or that you will get the same nutritional data.
I used sprouted whole wheat flour by One Degree Organics. You can find it locally at Sprouts or
online at Amazon. Whole Foods sells sprouted whole wheat flour, but there is a difference in dietary fiber from brand to brand. I found One Organics to be highest, therefore possessing the lowest carb count. If you aren’t as concerned with the dietary fiber affecting the carb count, you can substitute King Arthur’s Whole Wheat Flour for it.
A brownie measuring a mere 2-inch square might sound tiny, but trust me, these are so chocolaty and sweet, you’ll be satisfied eating just one (the nutritional data is decent enough, though, that no one can fault you for eating two).
As for pans, keep in mind that the one you use will vary the serving size, changing the nutritional data. An 8-by-8-inch pan is much too small, resulting in 16 thick brownies instead of 24 — a definite caloric difference. I used a quarter sheet cake pan, which measures 91⁄2 inches wide by 13 inches long and 1 inch deep. Locally, an excellent commercial grade pan is less than $10 at Smart & Final. I have four and use them all the time for food prep, roasting veggies or chicken, and for baking.
Baking with alternative flour and sugar replacement requires more effort and ingredients to get the right outcome. Still, I hope it doesn’t deter you from trying these, especially since you can enjoy them virtually guilt-free.