Go Back
Print Recipe

Double Chocolate Blueberries, Marshmallow, Yoghurt Brownie Recipe

Ingredients

  • 200 grams Dark Chocolate Chips or a dark chocolate block, roughly broken
  • 175 grams of Plain Flour
  • 1/4 teaspoon Salt
  • 1/2 teaspoon Baking Powder
  • 55 grams of Cocoa Powder
  • 1 cup roughly 65 grams of Marshmallow pieces*
  • 75 grams of Coconut Blossom Sugar** or replace with raw sugar
  • 250 ml Greek Yoghurt
  • 1 Egg beaten
  • 1 Tablespoon Cold Pressed Coconut Oil
  • 1 punnet of Fresh Blueberries

Instructions

  • Preheat the oven to 180 degrees Celsius (350 F). Line a 9x9 inch baking tray (or a brownie tray) with baking paper and set aside.
  • In a microwave safe bowl, heat the dark chocolate in 20 second intervals, in the microwave until it has fully melted (how you get tempered chocolate, the cheat's way). Ensure you stir it each time to prevent it from burning.
  • Remove and set aside.
  • In a large mixing bowl, sieve flour, salt, and baking powder together.
  • Add in the cocoa powder and the sugar into the melted chocolate and mix thoroughly.
  • Add the chocolate mixture into the flour mixture until fully incorporated.
  • Add in the Greek yoghurt. Alternatively, you can skip adding the egg and use a 330ml Greek yoghurt portion instead (I ran out of yoghurt and had to adjust on the spot!).
  • Stir through the coconut oil. The mixture should soften by this stage.
  • Spoon the mixture into the pre-prepared baking tray, making sure that the end result is a flat even surface.
  • Scatter the blueberries and the marshmallow pieces over the top of the mixture.
  • Bake for 30-35 minutes.
  • Once baked, remove from oven and allow to cool in tray for 10 minutes before removing to further cool on a rack.
  • Once completely cooled, cut 16 even squares and spread the love. You can scatter more blueberries and marshmallow if you prefer.