Healthier Chocolate Brownie
Perfect for a healthy desert, with a sprinkling of icing sugar and a dollop of yoghurt.
Servings: 25
Ingredients
- ⅓ cup pitted dried prunes
- ⅓ cup pitted dried dates
- 6 Tbsp cocoa
- ¼ cup ground almonds
- 1 tsp baking powder
- 6½ Tbsp reduced-fat Greek yoghurt
- ¼ cup blueberries use frozen, thawed, if you don't have fresh
- 1 tsp vanilla extract
- ⅓ cup oats whizzed in a blender until fine
- 2 medium eggs
- ½ cup unrefined light soft brown sugar
- 1 Tbsp dark (70% cocoa solids) chocolate chips heaped
Instructions
- Soak the prunes and dates in ½ cup just-boiled water for 30min. Heat the oven to 200°C/390°F (Fan), 180°C/355°F/gas 6 and line a 20cm square baking tin with non-stick baking paper.
- Whiz the prunes, dates and the soaking liquor in a food processor to make a purée. Transfer to a bowl, then mix in the vanilla extract.
- Add the cooca, blended oats, ground almonds, eggs, baking powder, sugar and yogurt. Whisk everything together with a balloon whisk to make a smooth batter, then scrape all the mixture into the prepared baking tine and level the surface.
- Sprinkle over the chocolate chips and blueberries, then bake for 18 min or until set. Remove from the oven but leave in the tin to cool for 10 min, then transfer to a board to cool a bit more. Slice into 25 squares while still warm and serve.