These extremely fudgey, moist and full of chocolatey goodness chocolate brownies are secretly healthy- Based off Greek Yogurt, they are also gluten free, vegan, dairy free, high in protein and VERY low in sugar!
Wow, look! No Gingerbread today! Surprised?
I was toying with the idea of making gingerbread chocolate brownies but that sounded like punishment. I’m sorry for anyone out there who is a fan of the chocolate and ginger combination, but I am not one of them. Sorry.
Chocolate and coconut? Yes.
Chocolate and peanut butter? Yes.
Chocolate and salt? YES.
Chocolate and potato chips? Yes. (Really. I had it in America.)
Chocolate and ginger? I’ll pass.
To me, gingerbread has such a distinct and lasting taste, when paired with chocolate it’s like a lethal combination. That might be a tad over the top but still. I’ll leave gingerbread to lattes, granola (coming soon!) and biscotti and leave brownies with chocolate. Double chocolate.
In honouring the reader recipe requests, lightened up and lower calorie/fat treats was a huge one! I initially planned on trialling a paleo version of them but opted to lighten it up using the myriad of tips and tricks I’ve found through the blogosphere.
Often when I read recipes which use applesauce instead of oil or Greek yogurt instead of butter, I always give it the side eye- How could that taste good? It may stem from a previously bad experience where I made ‘protein brownies’ which actually turned out to be rocks. Yes. Tasteless rocks. However, I’m always up for giving things a second chance and this was no different.
My biggest fear was they’d either turn out like rocks like the protein brownies or become like rubber sponges- a common occurrence with recipes that make too many low calorie substitutions however- we got a winner here!
These brownies are deceiving. They may look like one of those 1000 calorie bombs, yet are just wearing a very good disguise- they are anything but that! Compared to the aforementioned counterparts, these gluten free brownies are high in protein thanks to the Greek yogurt, much lower in fat thanks to the use of pumpkin in place of oil. I also reduced the sugar considerably while still maintaining enough sweetness. I had good reason though- We needed to top it with chocolate chips!
The best part is just how fluffy and light they are- no post consumption sugar rush here.
Just like the biscotti recipe, I trialled this out with Natvia and Norbu too so there is a completely sugar free option available too! To my Vegan friends out there- I’m sorry but I didn’t try it out without Greek yogurt or a flax egg but I promise it’s on the books to try out- Especially with my Vegan week experiment coming soon!
I reckon these are warranted to be eaten for breakfast. Right? Right.
Greek Yogurt Chocolate Brownies
- 1 cup pumpkin puree
- ¾ cup Greek yogurt Can sub for dairy free yogurt like so delicious
- 2 large eggs whisked (can sub for 1 flax egg)
- Preheat the oven to 180 degrees Celsius. Grease a large, deep baking tray or 9 x 9 brownie pan with oil or butter and set aside.
- In a large mixing bowl, combine the sifted flour, baking powder, salt, cocoa and sugar or sweetener of choice and mix until combined. Stir through 2 tablespoons of the chocolate chips.
- In a separate bowl, combine the pumpkin, Greek yogurt and eggs and mix well. Add the wet mixture to the dry mixture and stir until fully incorporated.
- Pour the batter into the greased pan and top with remaining 2 tablespoons of chocolate chips and bake for 45- 50 minutes, or until a toothpick comes out clean. Allow to cool completely before slicing into pieces.
Do you think gingerbread + chocolate is an acceptable combination?
Do you use these ‘diet’ cooking tips ever?
What is your favourite substitution for recipes?