Friday, 31 January 2014

Super Simple Gluten Free Chocolate Brownies

Two weeks in a row... not bad going, right? ;-)

These brownies are lovely, rich and chocolatey, and with a few cheeky ingredients swaps, not as bad for you as you might think!!

It seems to have become a recent habit of mine to find a recipe, decide to try it, and then change it around a bit in the process of making it. This particular recipe started it's life as a 37-calorie brownie recipe, which Joy posted to the Cake'n'Bake club Facebook wall. My version is about 64 calories, as I used sugar instead of sweetener, and added some chocolate chips. They went down well in my office! (Note - the calorie content will change depending on the brands you use... I make no promises!) I'd also recommend using milk chocolate chips, as I found these injected a bit of sweetness into the rich chocolate brownie which just MADE them.

50g rolled oats
175g low-fat natural yogurt (I actually used a soy yogurt which worked just as well)
50ml milk
70g cocoa
30g caster sugar
1 medium egg
1 tsp baking powder
2 tsp vanilla extract
50g milk chocolate chips

Prep time: 5 minutes
Cook time: 12-15 minutes
Makes 16 brownies

  1. Pre-heat the oven to 180 degrees and grease and line a square brownie tin.
  2. Pop your oats into a blender and whizz to a fine flour - don't worry if there are a couple of bigger bits, as long and it's mostly ground.
  3. Tip all of the ingredients into a bowl and mix together to form a thick batter. Pour the batter into the prepared tin and bake for 12-15 minutes, until springy to touch.
  4. Allow the brownies to cool in the pan before turning out onto a chopping board and slicing into 16 squares.
  5. Enjoy with a cup of tea, completely guilt free!!

Happy Thoughts

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