During Covid, the decision was made that we should be like the Kardashians and always have a stocked cake stand in our kitchen.
The main beneficiaries have been the three boys who now have a permanent patisserie on hand, especially five minutes before dinner: 6.55pm, grab a piece of fudge or a cupcake or a slice of cheesecake, why not?
The issue is that I certainly don’t need a 24/7 patisserie in our house, let alone anywhere I can walk or drive.
A recent honeycomb lasted an evening. As just one example.
Which is why this brownies are amazing.
Cut into 32, these are 23-calories each. Yep.
And even if they were 33 or 43, it’s a patisserie miracle.
And sure, they’d find it hard to duke it out with something full of walnuts and butter, though on their own, they’re great.
And you won’t have regrets the next morning.
1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 cup stevia
1/4 cup milk of choice
2 tbsp egg whites
1 cup fat-free vanilla yoghurt (we used Greek)
1 tsp vanilla extract (or essence)
2 tbsp chocolate chips
- Preheat oven to 180c. Spray a square baking dish with non-stick spray and line with baking paper.
- In a large bowl, whisk the flour, cocoa powder, baking powder and baking soda. In a separate bowl mix the stevia, milk, egg whites, yoghurt and vanilla.
- Pour the wet mixture into the dry. Mix to combine and pour the batter into the prepared baking dish. Top with chocolate chips. Bake for 20 – 25 minutes. All to cool before slicing into squares.