Practically Flourless Extra Fudgy Brownies

• Vegetarian
• Gluten free

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1/2 cup Maple syrup, pure

• Baking & Spices

  • 1/4 tsp Baking powder
  • 3/4 cup Cocoa powder, unsweetened
  • 3/4 cup Easy homemade oat flour
  • 1/4 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Butter or coconut oil, unsalted

• Dairy

  • 1/3 cup Greek yogurt, plain nonfat

Found on amyshealthybaking.com

Description

Ingredients

• ¾ cup (90g) easy homemade oat flour (measured like this)
• ¾ cup (60g) unsweetened cocoa powder (measured like this)
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ⅓ cup (80g) plain nonfat Greek yogurt
• ½ cup (120mL) pure maple syrup

Directions

• Preheat the oven to 300°F, and lightly coat an 8”-square baking pan with nonstick cooking spray.
• In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated.
• Spread the batter into the prepared pan. Bake at 300°F for 15-19 minutes (15 minutes yields the fudgiest brownies; 19 minutes yields slightly cakier brownies). Cool completely to room temperature in the pan, and let the brownies sit for at least 3 hours at room temperature for the fudgiest texture before serving.