Brownies

Ingredients

• 25 goats
• 1egg
• 3 tbspfull-fat Greek yoghurt
• 1pitted date
• 0.3 tbspcoconut oil
• 14 gcocoa powder
• 0.4 tbsphoney

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C, 180°C fan or gas mark 6.

2. 2

   Blend the mixture

   Put all the ingredients in a food processor and blend until smooth.

3. 3

   Fill the mould

   Pour the mixture into a silicone baking mould or a non-stick tin.

4. 4

   Bake the brownies

   Bake for 30 minutes.

5. 5

   Portion for snacks

   You can make 6–8 portions and serve them as snacks throughout the week.

What are brownies?

Brownies are a baked chocolate treat commonly associated with the United States. This version uses oats, cocoa and a date in a blended batter rather than a conventional flour-and-chocolate mixture.

The food processor makes preparation straightforward: blend everything until smooth, then bake in a mould or non-stick tin.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The oats provide most of the carbohydrates, while the egg and Greek yoghurt contribute protein. Yoghurt, egg and coconut oil also contribute fat; pairing a portion with fruit can add freshness and help round out a snack.

The ingredients that shape the texture

Oats: these form the grain base of the batter. Blending them with the other ingredients helps create a uniform mixture.

Greek yoghurt and egg: they bring moisture and help bind the ingredients together. Use full-fat Greek yoghurt as listed for the intended recipe.

Cocoa, date and honey: cocoa gives the mixture its chocolate flavour, while the date and honey add sweetness.

Blend until smooth

Add every ingredient to the food processor and blend until no obvious pieces of date or dry cocoa remain. Scrape down the sides if needed so the mixture blends evenly.

A smooth batter is easier to pour and helps the ingredients bake together consistently.

Choose the mould

A silicone baking mould is one option; a non-stick tin is the alternative given in the method. Pour the batter into whichever you are using, keeping it contained for baking.

The recipe does not specify a tin size, so use a small mould suitable for the amount of mixture.

Check the bake

Bake at 200°C, 180°C fan or gas mark 6 for 30 minutes. The recipe gives a fixed baking time but no separate visual or skewer test.

Because moulds and ovens can vary, keep an eye on the brownies towards the end of the stated bake.

Serving and portions

The method suggests dividing the bake into 6–8 portions and serving them as snacks throughout the week. Let the bake cool before portioning so it is easier to handle.

For a more substantial snack, serve a portion with fruit or extra yoghurt.

Recipe notes & tips

• Blend until the date is fully broken down for a smoother batter.
• Scrape the food processor bowl once if cocoa or oats cling to the sides.
• Pour the batter into the mould soon after blending.
• Use a silicone mould or non-stick tin, as specified in the method.
• Cool the bake before cutting it into portions.

Variations

• Extra cocoa: add a little more cocoa for a stronger chocolate flavour.
• Spiced batter: blend in a pinch of cinnamon for a warm note.
• Nut topping: scatter chopped nuts over the batter before baking.
• Fruit pairing: serve a portion with berries or sliced banana.
• Yoghurt topping: add a spoonful of Greek yoghurt when serving.

Common mistakes to avoid

• Uneven blending: scrape down the food processor bowl and blend again until smooth.
• Dry pockets of cocoa: add the ingredients to the processor together and blend thoroughly.
• Skipping the non-stick option: use a silicone mould or non-stick tin as directed.
• Cutting while hot: allow the bake to cool first so portions are easier to handle.
• Changing the oven setting: use 200°C, 180°C fan or gas mark 6 as specified.

How to store

Once cool, store the portions in an airtight container in the fridge and use within 3 days. Reheat briefly in the microwave, or enjoy them chilled.

Frequently asked questions