To make sure these delicious healthy brownies are moist, this recipe includes greek yoghurt instead of the traditional butter.
You will not want to stop at one!
¾ cup white gluten free or wheat flour
¾ cup cacao powder
¼ tsp baking powder
¼ tsp salt
1 tbsp melted coconut oil
2 large egg whites, room temperature
1 tsp vanilla extract
¼ cup plain nonfat Greek yogurt
½ cup coconut sugar
6 tbsp skim milk
1 tsp OE Immune powder
½ cup frozen raspberries
1 cup plain nonfat Greek yogurt
1 servings (8g) sugar-free fat-free vanilla instant pudding mix
3/4 tsp liquid stevia
Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
- To prepare the brownies, whisk together the flour, cocoa powder, baking powder, Immune powder and salt in a medium bowl. In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the coconut sugar. Stir in the milk. Add in the flour mixture, stirring until just incorporated.
- Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 6 hours once at room temperature for the fudgiest texture before frosting and serving.
- To prepare the frosting, add the frozen raspberries to a blender and pulse until they’re a fine powder. Add the raspberry powder, Greek yogurt, instant pudding, and liquid stevia to a large bowl. Beat with an electric mixer for 2 minutes. Cover the top of the bowl with foil, and refrigerate for at least 2 hours. Once the brownies have completely cooled and rested for 6 hours, spread the frosting on top just before serving.