EVERYONE loves chocolate brownies – and this week’s bake is a moreish version of the classic traybake.
With the addition of Greek yoghurt, maple syrup and peanut butter, what’s not to love?
Keep an eye on the brownies towards the end of baking time. Overcook them and they’ll dry out.
You’re supposed to let them cool for 15 minutes before cutting them – will anyone manage to wait that long?
You’ll need:
- 250g chocolate, chopped (ideally 74% cocoa solids)
- 4 tbsp sunflower oil
- 125g maple syrup
- 5 medium eggs
- 180g caster sugar
- 200g Total Greek Yoghurt
- 175g plain flour
- 1 tsp baking powder
- 1½ tsp ground cinnamon
- 25g cocoa powder
- 140g smooth peanut butter mixed with 3 tbsp boiling water
Method
Heat the oven to 180°C/fan 160C/ gas mark 4/350F. Line a 20x30cm baking tray with baking paper.
In a bowl, set over a pan of barely simmering water, gently melt the chocolate, oil and maple syrup until smooth. Set aside for 10 minutes.
In a large bowl, whisk together the eggs and sugar for 5 minutes until very pale and light. Fold in the Greek yoghurt.
Sieve the flour, baking powder, cinnamon and cocoa powder into the bowl, pour in the chocolate mix then fold to combine. Pour into the tin and smooth the surface.
Place teaspoonfuls of the peanut butter over the surface of the batter, then ripple through with a skewer and sprinkle with a pinch of salt.
Bake for 25 minutes until set, but still soft.
Cool in the tin for 15 minutes before transferring to a rack to cool completely. Cut into squares and serve.
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