I made these in my Culinary Arts program for my nutrition class and my chef loved them! I thought I would share it on here with you guys as well.
In this recipe we are using olive oil as the fat source instead of butter, margarine, or cream. Olive oil is an anti-inflammatory fat source. It is full of antioxidants that help lower cholesterol and heart disease. It helps in the prevention of heart attacks and strokes by being a fat source that does not clog the arteries.
Greek yogurt for a higher protein content brownie. Healthier alternative to using full fat milk, heavy cream, or cream cheese.
Using coconut sugar instead of granulated substitution is a 1:1 ratio. Meaning for 1 cup of sugar you can use 1 cup of coconut sugar! The substitution is very easy to do. Depending on your oven you might just have to alter cooking time!
- Olive oil – ¼ cup
- Greek yogurt – ¼ cup
- Coconut sugar – ¾ cup
- Vanilla extract – 1 tsp
- Eggs – 2
- AP Flour – ½ cup
- Cocoa powder – 1/3 cup
- Baking powder – ¼ teaspoon
- Salt – ¼ tsp
- Walnuts, chopped (optional) – 1/3 cup
- Powdered sugar – as needed
- Preheat oven to 350 degrees.
- In a mixing bowl, add eggs and beat. Add in and mix together olive oil, sugar, and vanilla extract. Mix well.
- Add Greek yogurt and continue to combine.
- In another mixing bowl, blend flour, cocoa powder, salt, and baking powder.
- Add olive oil mixture and mix well.
- Incorporate nuts and mix again.
- In a paper lined sheet pan, evenly spread mixture in sheet pan.
- Smooth top with spatula to ensure proper evenness.
- Bake for 25 minutes or until it passes the toothpick test.
- Let cool before cutting and serving.
- Top with powdered sugar and more walnuts (optional).
