Coconut Yogurt Brownies
The recipe Coconut Yogurt Brownies could satisfy your American craving in around 28 minutes. This dessert has 83 calories, 2g of protein, and 3g of fat per serving. This recipe serves 16. This recipe covers 2% of your daily requirements of vitamins and minerals. Head to the store and pick up coconut yogurt, natural cocoa powder, extra chocolate chips plus ¼ cup, and a few other things to make it today.
Instructions
Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking spray.In a small, microwave-safe bowl, combine 1/2 cup of the chocolate chips and the melted coconut oil. Microwave at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. Stir in the cocoa powder and Set aside to cool slightly.In a medium size mixing bowl, gently whisk together the egg, egg white, salt, brown sugar, coconut yogurt and vanilla – do not overbeat, just whisk enough to blend.
Whisk in the melted chocolate/coconut oil mixture.
Mix the pastry flour (make sure it weighs 2 ounces) with the baking soda in a separate cup, then add to the batter and stir just until mixed. Stir in the remaining 1/4 cup chocolate chips.
Pour into the pan and sprinkle with pecans.
Bake on center rack for 18 minutes or until brownies appear set but not too dry – it’s important not to overbake. A pick inserted should come out with a little brownie on it (though probably not wet batter!).
Let cool for about 30 minutes on a rack, then chill for about 2 hours. Lift from pan and cut into squares. Return to room temperature before serving.