Easy to prepare, moist, low carb, healthy and so chocolatey! Yum.
Preparation:
Cook:
Level: Easy
Ingredients
- FOR THE BROWNIES:
- 3 Very ripe bananas
- 2 Large eggs, lightly beaten
- 1 teaspoon Vanilla flavoring
- 2 tablespoons Greek Yogurt (in a pile), Or Coconut Milk
- 1 tbsp Dear
- ⅓ cups Sugar Free Dark Chocolate Chips
- 1 cup Cocoa powder
- ¾ cups Dates, chopped into small pieces
- ½ teaspoon Baking soda
- FOR THE GLAZE:
- 2 tablespoons (in a pile) Greek yogurt
- 1 teaspoon Vanilla flavoring
- 2 tablespoons Dear
- 1 tbsp Cocoa powder
- 1 cup Fresh raspberries (optional)
Preparation
For the brownies:
Preheat the oven to 175°C (350°F) and grease a 9×9 inch pan with coconut oil.
In a large mixing bowl, mash the bananas with a fork until almost smooth. Stir in the eggs, vanilla essence, Greek yogurt and honey. Add the chocolate chips, cocoa powder, dates, and baking soda and mix until just combined. Pour the mixture into a cake tin, level with a metal spoon.
Bake for 25 minutes or until a toothpick comes out clean. Let the brownies cool in the pan.
For the icing:
Pour the Greek yogurt into a small mixing bowl. Stir in vanilla essence and honey, adding more honey to taste if desired. Sift the cocoa powder and stir into the yogurt until well blended.
When the brownies have completely cooled, pour the frosting over them and spread it almost to the edges. Garnish with fresh raspberries (optional), cut into squares and serve.
Note: To make these brownies vegan, simply replace Greek yogurt with coconut milk. You’ll have to skip the frosting, but they’ll still be amazing!
