Description
Easy to make, moist, low carb, healthy and oh so chocolatey! Yum.
Ingredients
- FOR THE BROWNIES:
- 3 Very Ripe Bananas
- 2 Large Eggs, Lightly Beaten
- 1 teaspoon Vanilla Essence
- 2 Tablespoons Greek Yoghurt (heaped), Or Coconut Milk
- 1 Tablespoon Honey
- ⅓ cups Sugar-Free Dark Chocolate Chips
- 1 cup Cocoa Powder
- ¾ cups Dates, Chopped Small
- ½ teaspoons Baking Soda
- FOR THE FROSTING:
- 2 Tablespoons (heaping) Greek Yoghurt
- 1 teaspoon Vanilla Essence
- 2 Tablespoons Honey
- 1 Tablespoon Cocoa Powder
- 1 cup Fresh Raspberries (optional)
Preparation
For the brownies:
Preheat oven to 175°C (350°F) and grease a 9×9 inch baking tin with coconut oil.
In a large mixing bowl, mash bananas with a fork until almost smooth. Stir in eggs, vanilla essence, Greek yoghurt and honey. Add chocolate chips, cocoa powder, dates and baking soda and fold until until just combined. Pour mixture into baking tin, level out with a metal spoon.
Bake for 25 minutes or until a toothpick comes out clean. Let brownies cool in the tin.
For the frosting:
Spoon Greek yoghurt into a small mixing bowl. Stir in vanilla essence and honey, adding more honey to taste if desired. Sieve in cocoa powder and stir into yoghurt until well combined.
When brownies have cooled completely, spoon on frosting and spread almost to the edges. Top with fresh raspberries (optional), slice into squares and serve.
Note: To make these brownies vegan, simply swap Greek yoghurt for coconut milk. You will have to skip the frosting, but they will still be amazing!
