With half the calories, you can eat twice as much.
Time to bring out those pants with the elastic waistband.
I love baking and even more so eating baked goods, especially brownies. To me, brownies are the slightly more naughty version of muffins, rich and chocolatey, and unfortunately not very good for your bikini body.
However, there is a way to make moist chocolate brownies that won’t leave you feeling guilty as they are under 50 calories a piece. Yes, that’s right, delicious low-calorie brownies. They are flourless, but made with rolled oats, making them the perfect energy-boosting breakfast snack or afternoon treat.
Not only are these brownies tasty, but also very easy to make as you don’t have to worry about weighing the ingredients, just use the same cup for measuring everything.
3/4 cup non-fat Greek yogurt
1/4 cup skim milk
1/2 cup cocoa powder
1/2 cup rolled oats
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 tsp baking powder
1 pinch salt
- Preheat oven to 200° Celsius. Grease a square, medium sized baking dish and put aside.
- Combine yoghurt, milk, and egg and stir thoroughly. Add cocoa powder, oats, sweetener, baking powder, and salt and stir until everything is blended and you have a smooth batter.
- Pour batter into baking dish and bake for about 15 minutes. Don’t worry if the brownies are slightly undercooked, they taste even better this way!
- Let cool and cut into 8 pieces. Enjoy!
The great thing about this recipe is that you can add ingredients like nuts, raisins, berries, or pretty much whatever you like! It will add a few calories, but it will still be a much healthier brownie than the ones you can get at a supermarket. Happy brownie baking!
Image via doctoroz.com
As if we needed another excuse to share a delicious dessert recipe, but with the festive season just around the corner, who doesn’t want something to treat their guests? This time we’ve found the best chocolate brownie recipe which is gluten-free, and tastes so yummy!
2 ounces unsweetened chocolate
1/2 cup coconut oil (melted)
1/4 cup honey
3/4 cup coconut sugar (or brown sugar)
3 large eggs
2 tsp vanilla extract
1/2 cup almond flour
1 tbsp coconut flour
3/4 cup unsweetened cocoa powder
1/4 tsp salt
1/4 tsp baking soda
1/2 cup chocolate chips
- Preheat your oven to 350ºF (180-200ºC), and grease a baking pan with canola oil.
- Set aside, and melt the unsweetened chocolate and coconut oil over medium heat. Stir until you have a smooth consistency.
- Remove from heat, and place the melted chocolate into a food processor. Then add the honey, sugar, eggs, vanilla, flour, cocoa powder, salt and baking soda. Pulse until the entire mixture is smooth in consistency.
- Evenly spread over the greased pan, and sprinkle with chocolate chips.
- Cool for 20-25 minutes, and cool down before serving. The inside should be soft and moist by the time you take it out.
Image and Recipe via Whole and Heavenly Oven
This is a unique brownie recipe that combines rich dark chocolate, espresso (Gloria Jean’s Coffee Nicaragua RA Certified) and nuts (any variety will work), making for a delicious indulgence for the whole family.
200g dark chocolate
125g brown sugar
125g castor sugar
1 short black (30 ml Gloria Jean’s Coffee Nicaragua RA certified)*
1 tsp salt
100g plain flour
150g hazelnuts or pecans, roughly chopped
- Preheat oven to 170C. Melt chocolate and butter in a bowl over gently simmering water. Stir to combine heat until just melted.
- Beat eggs and sugars together, incorporating as little air as possible. Stir in chocolate, coffee, salt and flour.
- Fold through nuts and pour into a lined and greased 28cm x 18cm tin. Bake for about 45 minutes or until just cooked and a little gooey in the centre.
- Allow to cool and turn out onto a board. Cut into squares and serve with coffee.
Gloria Jean’s Coffees has a range of whole bean coffee available for purchase through any one of their coffee houses nationally or via http://www.gloriajeanscoffees.com.au/