(function(i,s,o,g,r,a,m){i['GoogleAnalyticsObject']=r;i[r]=i[r]||function(){
(i[r].q=i[r].q||[]).push(arguments)},i[r].l=1*new Date();a=s.createElement(o),
m=s.getElementsByTagName(o)[0];a.async=1;a.src=g;m.parentNode.insertBefore(a,m)
})(window,document,'script','//www.google-analytics.com/analytics.js','ga');
ga('create', 'UA-56958023-1', 'auto');
ga('send', 'pageview');
- 180g (3/4 cup) low fat Greek yoghurt
- 60ml (1cup) Skimmed milk
- 64g (1/2 cup) Good quality cocoa powder
- 43g (1/2 cup) Wholegrain good oats
- 64g (1/2 cup) sugar (Rosie uses Truvia but I’m not a fan of sweetners so did use real sugar)
- 1 Free range egg
- 1 tsp Bicarbonate of Soda
- Pinch of salt
- 150g Roughly chopped pecans
I like my brownies particularly gooey (to the extent that mum insisted on putting them back into the oven when I said they were done!) so I only left mine in for about 17-18 minutes, but if you like a nice firm brownie then leave them in for 20.
Let them cool, slice them up and enjoy!
A slightly less guilt-free lemon curd and blueberry cake in the background – also very much worth a try!