|rich and fudgey|
Can cake ever really be healthy? I doubt it, but these fudgey, ooey-gooey brownies are perhaps the closest you can get to a 'healthy' dessert. Made with yoghurt and honey, these are low fat and low sugar, and with relatively little flour they might just be low carb as well. Fingers crossed...
Obviously, these don't hold a candle to full fat, full stodge, real deal brownies, but, then again, does anything ever? The difference between the two is similar to the difference between made from scratch brownies and ones made from a packet mix; there really is no comparison between the two, but they're damn fine in their own right. Especially for what they are.
I already had a recipe for sugar free brownies that I had tried before, but I thought why not take it to the next level and try and make them fat free as well. Of course, they're not totally fat free - they still use an egg and the yoghurt I chose had a little fat in it, around 1%, but they're miles better for you than traditional brownies packed with butter or oil. I replaced the oil in the original recipe with an equal quantity of low fat yoghurt (I used plain yoghurt, I've seen recipes that use Greek but that's actually pretty high in fat, and besides, I didn't have any in the house. You can of course experiment at will.) and they turned out really well. Super gooey and fudgey, with a nice rich chocolate flavour.
Another thing that made them super moist (did I mention how gooey they are?!) was the honey I used. The original recipe called for 250g of honey, but I only had about 125g left in the jar. I made up the rest with golden syrup, which was probably only a good thing, even if it did make these not quite as 'sugar free' as I had hoped. You can, of course, use all honey or all golden syrup, I've made these brownies quite successfully before using all honey.
|bake until slightly underdone in the centre|
Makes 6 large
70g self raising flour
60g cocoa powder
1/2tsp baking powder
125ml low fat yoghurt (you can use Greek yohurt or any plain yoghurt of your choice)
250g honey/golden syrup, or a combination on both
vanilla extract (you could also add in a little espresso powder for espresso brownies)
any chosen add ins e.g. chocolate chips, toffee pieces, m&ms etc.
icing sugar for dusting
1. Preheat your oven to gas mark 4. Mix the dry ingredients together. In a separate bowl mix together your wet ingredients (I used my kitchenaid for this, a bit unnecessary for such a small recipe, but I just love using it!).
2. Fold the dry ingredients and any add ins into the wet mixture gently, until just combined - this will also help you achieve super moist and moreish results.
3. Pour into your lined tin. As these brownies are so sticky, I'd recommend greasing the paper you line the tin with with either butter or a low flavour oil like sunflower or vegetable - you don't want to lose any of your precious brownie mix to the paper! You can see what happened when I didn't grease the sides properly in the photo above...
4. Bake for around 30 minutes, but be careful not to overbake, so check every few minutes after about 28 minutes have passed. You're looking for a knife inserted into the centre to come out with fudgey clumps attached, but not raw batter.
5. Pull the paper out of the tin and leave the brownies to cool on a wire rack - this is the hardest part of the recipe! Dust liberally with icing sugar when cool. Cut into rectangles.