Yoghurt and chocolate brownies
Ingredients
- 85 g Woolworths handcrafted almond butter crunch, pulsed in a blender until coarse
- 1/2 tbsp salt
- 7 1/2 ml baking powder
- 225 g cake flour
- 2 cups Ayrshire double cream pumpkin and cinnamon yoghurt
- 100 g sugar
- 1/2 tsp vanilla extract
- 4 free range eggs
- 4 tbsp butter
- 350 g dark chocolate, plus extra for drizzling
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat oven to 180°C. Melt and combine the chocolate and butter together over a double boiler.
- Cream the eggs, vanilla and sugar together until pale and fluffy. Add the youghurt and mix through until well combined.
- Sift together the flour, baking powder and salt before combining alternatively with the egg mixture and melted chocolate mixture.
- Stir through the almond butter crunch before pouring into a greased rectangle baking tin before placing into the oven to bake for 25 – 30 minutes or until a skewer comes out with large chunks attached.
- Allow it to cook completely to set then drizzle over the extra chocolate and let it firm up before slicing.
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