Double chocolate squares

These better-for-you brownies contain minimal sugar, but they’re just as moreish and chocolatey.

MAKES 16 PREP 10 mins plus setting COOK 35 mins EASY V 250g wholemeal spelt flour

75g cocoa powder

125g dark brown soft sugar 125g 0% fat Greek yogurt

125g rapeseed oil

2 tbsp maple syrup

1 tbsp vanilla extract

1 large egg

2 tsp baking powder

1 tbsp instant coffee granules, mixed

with 350ml boiling water

For the topping

100g dark chocolate (at least 70%

cocoa solids), broken into pieces 2 tsp maple syrup

1 tsp vanilla extract

150g 0% fat Greek yogurt 16 walnuts, roughly chopped

(optional)

1 Heat the oven to 180C/160C fan/ gas 4 and line a 20cm square tin. Mix the flour, cocoa and sugar, breaking up any clumps of sugar.

2 Combine the yogurt, oil, syrup, vanilla and egg. Pour the wet ingredients into the dry and mix. Stir the baking powder into the coffee, pour this in and quickly mix to make a smooth batter (see tip, right). Pour into the tin and bake for 35 mins until a skewer inserted in the middle comes out with just a few crumbs attached. 3 Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. To make the frosting, melt the chocolate in 10-second bursts in the microwave. Beat in the syrup, vanilla, yogurt and 1 tbsp boiling water to loosen, if needed. Spread over the cake and leave to set for at least 30 mins, then cut into 16 squares. Dot over the walnuts, if using. Will keep for three days in an airtight container at room temperature, or up to five days in the fridge.

PER SERVING 233 kcals • fat 12g • saturates 3g • carbs 23g • sugars 12g • fibre 3g • protein 6g • salt 0.1g