Eggless Greek Yogurt Brownies
Eggless Greek Yogurt Brownies that are also gluten free, refined sugar free and fat free.
- Prep time
- 10 min
- Cook time
- 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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)
- Flax seed powder - 1 tbsp
- Lukewarm water - 3 tbsp
Instructions
- 1
Preheat the oven to 200 C or 400 F
- 2
Grease an 8 inch square pan with oil or line with a parchment paper and keep aside.
- 3
Mix flax seed powder in lukewarm water and let it rest for 5 to 10 mins.
- 4
If you do not mind using egg, use one egg instead of flax egg.
- 5
Add all the ingredients except dark chocolate chips in a blender jar of your mixie.
- 6
Add the flax egg. Using the pulse button, blitz at regular intervals for 4 to 5 times till all the ingredients are mixed well.
- 7
You can also place all the ingredients in a bowl and mix using a hand mixer.
- 8
Transfer the batter to the parchment lined baking tin.
- 9
Sprinkle the dark chocolate chips on top.
- 10
Bake for 25 to 30 mins or till the sides starts to pull away from the tin.
- 11
When you insert a toothpick in the middle, it may come away with moist crumbs but not with wet batter sticking to it.
- 12
Take the pan out and let it cool down completely, cut into squares.
- 13
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.
- 14
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.