Preparation time: 10 mins
Cooking time: 30 mins
Yield: 16 brownies

Ingredients:

Brownies:

  • ¼ cup oat flour – Finely ground regular oats until it resembles a flour-like texture
  • ¼ cup cocoa powder
  • ¼ tsp salt
  • ½ cup bittersweet dark chocolate, chopped (roughly 100g)
  • 2 tbsp canola oil
  • ½ cup granulated sugar
  • ¾ cup Greek yoghurt
  • 2 large eggs
  • 1 tsp vanilla extract

Chocolate Ganache:

  • ½ cup bittersweet dark chocolate, chopped (roughly 100g)
  • ½ cup coconut cream
  • ½ tsp vanilla extract

Instructions:

For the brownies:

  1. Preheat the oven to 180 ᵒC and prepare a 23 x 23cm baking dish with non-stick spray and set aside.
  2. Melt chocolate & oil together in the microwave. Mix until completely melted.
  3. Mix in sugar, Greek yoghurt and vanilla.
  4. Mix in eggs, one at a time until the batter is completely smooth.
  5. Mix oat flour, cocoa powder and salt. Whisk until just incorporated.
  6. Pour batter into the prepared baking pan and bake for 20 to 25 minutes until the top is just barely set and the edges are slightly pulling away from the sides of the pan. The shorter the baking time, the gooier brownie you’d have.
  7. When brownies are finished baking, place the pan on a wire rack and cool.

For the Ganache:

  1. As the brownies are baking it is the perfect time to make the ganache.
  2. Add coconut cream to a small saucepan and warm over medium-high heat until it just begins to bubble.
  3. Remove from the heat and whisk in chopped chocolate and vanilla until the mixture is dark and smooth.
  4. Let cool slightly for the ganache to thicken.

Assembly:

  1. Once the ganache is slightly cooled, pour it over your cooling brownies.
  2. Let the ganache firm up at room temperature (place it in the refrigerator to speed up the process).
  3. Cut and serve at room temperature.

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