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Double chocolate squares

Double chocolate squares cut into squares

Double chocolate squares

Name: Double chocolate squares
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: Makes 16
Ingredients: 250g wholemeal spelt flour (or gluten-free all-purpose flour); 75g cocoa powder gluten-free as desired; 125g dark brown soft sugar; 125g 0% fat Greek yogurt; 125g rapeseed oil; 2 tbsp maple syrup; 1 tbsp vanilla extract; 1 large egg; 2 tsp baking powder gluten-free as desired; 1 tbsp instant coffee granules mixed with 350ml boiling water; 100g dark chocolate (at least 70% cocoa solids), broken into pieces; 2 tsp maple syrup; 1 tsp vanilla extract; 150g 0% fat Greek yogurt; 16 walnuts roughly chopped (optional)

Sara Buenfeld

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Makes 16

Easy

Prep: 10 mins

Cook: 35 mins

plus setting

A star rating of 5 out of 5.1 ratingRate

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Enjoy these better-for-you brownies for a sweet treat that contain minimal sugar. They’re just as moreish and chocolatey – a sure-fire hit with the family

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g wholemeal spelt flour

(or gluten-free all-purpose flour)
75g cocoa powder

gluten-free as desired
125g dark brown soft sugar
125g 0% fat Greek yogurt
125g rapeseed oil
2 tbsp maple syrup
1 tbsp vanilla extract
1 large egg
2 tsp baking powder

gluten-free as desired
1 tbsp instant coffee granules

mixed with 350ml boiling water

For the topping

100g dark chocolate

(at least 70% cocoa solids), broken into pieces
2 tsp maple syrup
1 tsp vanilla extract
150g 0% fat Greek yogurt
16 walnuts

roughly chopped (optional)

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Nutrition: Per serving

kcal233
fat12g
saturates3g
carbs23g
sugars12g
fibre3g
protein6g
salt0.1g

Method

step 1

Heat the oven to 180C/160C fan/gas 4 and line a 20cm square tin with baking parchment. Mix the flour, cocoa and sugar, breaking up any clumps of sugar.
step 2

Combine the yogurt, oil, syrup, vanilla and egg. Pour the wet ingredients into the dry and mix. Stir the baking powder into the coffee, pour this in and quickly mix to make a smooth batter (see tip, below). Pour into the tin and bake for 35 mins until a skewer inserted in the middle comes out with just a few crumbs attached.
step 3

Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely. To make the frosting, melt the chocolate in 10-second bursts in the microwave. Beat in the syrup, vanilla, yogurt and 1 tbsp boiling water to loosen, if needed. Spread over the cake and leave to set for at least 30 mins, then cut into 16 squares. Dot over the walnuts, if using. Will keep for three days in an airtight container at room temperature, or up to five days in the fridge.

Recipe tip

All in the rise
Put the cake in the oven as soon as you add the baking powder mixture. Once it hits the moisture and the acidity of the yogurt, it activates and bubbles up. This helps the cake to rise, a technique that’s useful when using wholemeal flour.

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