Incredibly chocolatey, moist, decadent, low carb, healthy brownies made with bananas, cocoa powder, dark chocolate chips, dates, honey and Greek yoghurt.
- FOR THE BROWNIES:
- 3 very ripe bananas
- 2 large eggs ,lightly beaten
- 1 tsp vanilla essence
- 2 tbsp Greek yoghurt, heaped ,or coconut milk
- 1 tbsp honey
- 1/3 cup sugar free dark chocolate chips
- 1 cup cocoa powder
- 3/4 cup dates , chopped small
- 1/2 tsp baking soda
- FOR THE FROSTING:
- 2 tbsp Greek yoghurt, heaped
- 1 tsp vanilla essence
- 2 tbsp honey
- 1 tbsp cocoa powder
- 1 cup fresh raspberries
-
TO MAKE THE BROWNIES:
-
Preheat oven to 175°C (350°F) and grease a 9x9 inch baking tin with coconut oil.
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In a large mixing bowl, mash the bananas with a fork until almost smooth. Stir in the eggs, vanilla essence, greek yoghurt and honey.
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Now add the chocolate chips, cocoa powder, dates and baking soda and fold until until just combined. Pour the mixture into the baking tin, level out with a metal spoon.
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Bake for 25 minutes or until a toothpick comes out clean. Let the brownies cool in the tin.
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TO MAKE THE FROSTING:
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Spoon the Greek yoghurt into a small mixing bowl, stir in the vanilla essence and honey, add more honey to taste then sieve in the cocoa powder and stir into the yoghurt until well combined.
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When the brownies have cooled completely, spoon on the frosting and spread almost to the edges, top with the fresh raspberries (optional), slice into squares and serve.
To make these brownies dairy free, simply swap the Greek yoghurt for coconut milk. You will have to skip the frosting, but they will still be amazing!
