Low Sugar Dark Chocolate Spelt Brownies Food

HEALTHY SUGAR-FREE FUDGY DARK CHOCOLATE BROWNIES

Steps:

• Preheat the oven to 300°F, and lightly coat an 8"-square baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, egg whites, vanilla, and vanilla stevia. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the milk. Add in the flour mixture, stirring just until incorporated.
• Spread the batter into the prepared pan. Bake at 300°F for 13-16 minutes. Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours at room temperature for the fudgiest texture before serving.

LOW SUGAR DARK CHOCOLATE SPELT BROWNIES

Steps:

• 125g flour 40g cocoa powder 60g walnuts, roughly chopped 2 large eggs 1 very ripe banana 160g greek yoghurt 120g groundnut oil 130ml milk (You can use soya, oat, goat, almond etc) 100g 70% cocoa dark chocolate 200g dates, pitted and roughly chopped Pre heat the oven to gas mark 4, 350ºF, 177ºC, 157ºC. For more info about oven temperatures, read my free guide, here. Grease a square 9″ baking tin, or you can use two standard loaf tins. Sift the flour and cocoa powder into a mixing bowl, then add the chopped walnuts. Melt the chocolate. You can do this by microwaving it in a plastic bowl, short bursts at a time, or in a 'bain marie', which is a glass bowl placed over a saucepan of boiling water - the water should not touch the bottom of the bowl. In a separate bowl, whisk the eggs until they're a bit 'frothy'. Add the banana and continue whisking until it's mixed in with the egg. Add the yoghurt and whisk a bit more, add the oil and milk, whisking still, then finally pour in the melted chocolate, still whisking. Add the liquids to the flour bowl and mix it through well, before stirring in the chopped dates. Pour the mixture into your cake tin and bake for 30 minutes, or until a skewer comes out clean when inserted into the brownie. Remove from the oven and leave for 10 minutes before turning out onto a wire rack to cool.

DARK-CHOCOLATE SPELT BROWNIES

Steps:

• Preheat oven to 350 degrees. Lightly brush an 8-inch square baking pan with butter. Line with parchment, leaving a slight overhang on 2 sides. Butter parchment.
• Place butter and chocolate in a large heatproof bowl set over a saucepan of simmering water and melt, stirring, until smooth. Remove from heat and whisk in sugars. Whisk in eggs, 1 at a time, until combined. Whisk in cocoa and salt, then fold in flour until combined.
• Pour batter into pan and bake until a toothpick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Lift out brownies with parchment overhang. Cut into 16 squares.