Eggless Greek Yogurt Brownies Recipe
Eggless Greek Yogurt Brownies that are also gluten free, refined sugar free and fat free.
Ingredients
- Greek Yogurt - 3/4 cup
- Milk - 1/4 cup
- Cocoa powder unsweetened - 1/2 cup
- Rolled Oats - 1/2 cup you can also use quick cooking oats
- Baking soda - 1 tsp
- Cane or Raw Sugar - 1/2 cup
- Salt - 1 pinch
- Vanilla Essence - 1/4 tsp
- Dark chocolate chips - 1/4 cup optional
For Flax Egg:
- Flax seed powder - 1 tbsp
- Lukewarm water - 3 tbsp
Instructions
Preparation:
- Preheat the oven to 200 C or 400 F
- Grease an 8 inch square pan with oil or line with a parchment paper and keep aside.
Make the Flax Egg:
- Mix flax seed powder in lukewarm water and let it rest for 5 to 10 mins.
- If you do not mind using egg, use one egg instead of flax egg.
How to make Eggless Greek Yogurt Brownies:
- Add all the ingredients except dark chocolate chips in a blender jar of your mixie.
- Add the flax egg. Using the pulse button, blitz at regular intervals for 4 to 5 times till all the ingredients are mixed well.
- You can also place all the ingredients in a bowl and mix using a hand mixer.
- Transfer the batter to the parchment lined baking tin.
- Sprinkle the dark chocolate chips on top.
- Bake for 25 to 30 mins or till the sides starts to pull away from the tin.
- When you insert a toothpick in the middle, it may come away with moist crumbs but not with wet batter sticking to it.
- Take the pan out and let it cool down completely, cut into squares.
- I usually place the tin in the fridge overnight and cut it the next day as the chocolate flavor is more enhanced and tastes even better.
- Serve these eggless greek yogurt brownies with a scoop of ice cream or dusted with powdered sugar or drizzled with peanut butter on top for a healthier option.
