Ingredients:

  • 6 oz dark chocolate (70% cocoa), chopped finely
  • 3/4 cup coconut sugar (150g)
  • 1/2 cup plain non-fat Greek yogurt (120g)
  • 2 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1/2 cup almond flour (60g)
  • 1/3 cup unsweetened Dutch-process cocoa powder (30g)
  • 1/2 tsp sea salt
  • 1/2 cup low-sugar powdered sugar (60g)
  • 2 tsp milk of choice
  • 1 drop vanilla extract

Instructions:

  1. Preheat your oven to 175°C (350°F). Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides to act as a sling. Lightly coat the parchment with coconut oil spray.
  2. Melt the chopped dark chocolate in a large microwave-safe bowl in 30-second increments until smooth. Whisk in the Greek yogurt and coconut sugar until well combined.
  3. Add the eggs one at a time, followed by the vanilla extract, whisking until the batter is glossy.
  4. Sift in the cocoa powder, almond flour, and sea salt. Use a spatula to gently fold the dry ingredients into the wet mixture just until no white streaks remain.
  5. Pour the batter into the prepared pan and smooth the top. Bake for 25 minutes until the edges are set and a toothpick inserted comes out with moist crumbs.
  6. Allow brownies to cool completely in the pan for at least one hour to set the fudge. Lift the block out using the parchment sling.
  7. Press a football-shaped cookie cutter into the brownies to create 12 shapes. Mix the powdered sugar, milk, and vanilla drop until thick, then pipe laces across the center of each brownie.