These brownies are not overly sweet, they are mild and intoxicating. The silky and slightly bitter frosting brings it all together beautifully. My sons and I have been devouring it shamelessly, every time we make a trip to the kitchen.
You may add all wheat or all almond flour. I have used both in equal quantities. You may swap yogurt with cashew yogurt.
Make about 20 squares in a 9x11 inch rectangle pan
Ingredients:
- 1 cup brown sugar/jaggery powder
- 1 cup whole wheat flour
- 1 cup almond flour
- 1/4 tsp salt
- 1/2 cup unsweetened cocoa
- 1/2 cup dark chocolate chips
- 2 eggs
- 1/4 cup vegetable oil
- 1/2 cup plain yogurt
- 1 tsp vanilla extract
Frosting:
1/2 cup dark chocolate chips
2/3 cup cream
Preheat the oven at 350 degree F.
Line a square or rectangle pan(9x11 inch) with parchment paper. I prefer to butter the paper.
In a mixing bowl, combine dry ingredients, flours, cocoa powder, salt and sugar.
In another bowl, whisk the wet ingredients together, eggs, oil, yogurt and vanilla.
Add wet ingredients to dry. Mix well to form a smooth yet viscous mixture.
Pour into baking sheet and even out. Sprinkle dark chocolate chips
Bake in the middle rack for 30-35 minutes until the brownie leave the sides of the parchment paper.
Remove while it is still slightly gooey.
Let cool completely on a wire rack. Once cooled. Pour frosting and let it set.
For the frosting, Pour hot bubbling cream into a bowl of chocolate chips. Let sit for 5 minutes. Gently combine to a silky liquid. Pour and let settle loosely over the brownie crust. Cut into square and enjoy!
