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)
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
- Pre-heat the oven to 180 degrees and grease and line a square brownie tin.
- 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.
- 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.
- Allow the brownies to cool in the pan before turning out onto a chopping board and slicing into 16 squares.
- Enjoy with a cup of tea, completely guilt free!!