Who doesn't love a rich, fudgy chocolate brownie? Enjoy this irresistible lighter version of everybody's favourite dessert.
Bonus: treat yourself to a guilty pleasure at half the calories!
90 g dark chocolate, 80% cocoa, chopped
¾ cup (90 g) plain flour
25 g cocoa powder
½ teaspoon bicarbonate of soda
150 g coconut sugar (or other brown sugar)
½ teaspoon instant coffee granules
1 large egg
1 teaspoon vanilla extract
3 tablespoons buttermilk or keffir
3 tablespoons coconut oil, melted
Preheat oven to 180'C (350'F).
Melt the chocolate and cool slightly. Transfer to a large bowl.
Stir the sugar and instant coffee into the cooled chocolate, add vanilla extract and buttermilk.
Beat in the egg and coconut oil until just smooth and glossy.
Sift together the flour, cocoa powder and bicarbonate of soda. Gently fold in with a spatula, don't overmix.
Line a 20cm square x 5cm deep cake tin (8 x 2 inches) with baking paper.
Pour the mixture into the tin. Spread evenly.
Bake for 30 minutes. Skewer inserted in the middle should come out with just a few moist crumb sticking to it. Leave in the tin until completely cooled.
Once cooled, place onto a board, remove the baking paper, cut into 12 squares.
Makes 12 squares
22 g carbohydrate / of which 16g sugar
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