BETTER-FOR-YOU BROWNIES
Makes 16
For the brownies: 90g whole wheat flour 60g unsweetened cocoa powder ¼ tsp baking powder ¼ tsp salt 30g unsalted butter, melted and cooled slightly 2 large eggs, room temperature 1 tsp vanilla extract 120ml maple syrup 70g plain low-fat Greek yoghurt
For the icing: 50g dark chocolate chips 30ml low-fat milk, warmed 130g vanilla low-fat Greek yoghurt 2 tbsp maple syrup 4 tbsp unsweetened cocoa powder, sifted 1 Preheat the oven to 150˚C/130˚C fan/ gas mark 2. Lightly coat a 20cm square baking tin with nonstick cooking spray. 2 In a bowl, whisk together the flour, cocoa powder, baking powder and salt. 3 In a separate bowl, whisk together the butter, eggs and vanilla. Add the maple syrup and Greek yoghurt, stirring until no large lumps remain. 4 Add the flour mixture to the butter mixture, stirring just until incorporated. 5 Spread the batter into the prepared tin. Bake for 15-16 minutes. Allow to cool completely to room temperature in the tin. Set aside at room temperature for at least eight hours, or overnight to achieve the fudgiest texture. 6 For the icing, place the chocolate chips in a microwavesafe bowl and microwave on high for 25 seconds. Stir well, then return to the microwave for another 20 seconds. Remove and stir for at least one minute or until completely melted. 7 Stir in the milk, Greek yoghurt, maple syrup and cocoa powder.
Stir until smooth, then spread over the top of the brownies. Slice into squares.
Per Serving 119kcals, 4.4g fat (2.6g saturated), 19.2g carbs (10.4g sugars), 3.6g protein, 2.3g fibre, 0.6g sodium