Aug 29, 2019
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Dark chocolate & greek yoghurt fudgy brownies, topped with licorice ice-cream, c…

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Dark chocolate & greek yoghurt fudgy brownies, topped with licorice ice-cream, cacao nibs & mint (RECIPE below)😍 also, this @gundowring licorice ice-cream is 😱👌🏻
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I’ve partnered with the Australian Grand Dairy Awards @TheDairyKitchen & created this deliciously indulgent dessert recipe using some of this year’s finalist dairy products. The awards celebrate the best of Australian dairy produce & feature producers big & small from every corner of the country. You can also vote at peopleschoiceaward.legendairy.com.au for your favourites & by simply voting you go into the draw to win a year’s supply of award-winning cheese! 🙌🏻
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Here is the recipe for the brownies…

180g good quality salted butter
250g good quality dark chocolate, roughly chopped
1½ cups coconut sugar or brown sugar
4 eggs separated
1 tbs vanilla
1 tsp cinnamon ground
1 cup almond meal or 2/3 cup buckwheat flour
⅓ cup cacao powder
½ cup natural greek yoghurt (i’ve used @tamarvalleydairy )
100g dark chocolate, roughly chopped
½ cup roasted almonds, roughly chopped
1 tsp flaked sea salt
Ice cream (I used @gundowring licorice), pure cream (I used @gippslanddairy pure cream), or some extra natural greek yoghurt, cacao nibs and fresh mint to serve.

Pre-heat your oven to 180c/350F. Melt the butter and dark chocolate together over low to medium heat. Remove from the heat, add the sugar and stir to combine. Next add the egg yolks, vanilla and cinnamon, stir to combine. Fold in the almond meal, cacao powder, yoghurt, chopped dark chocolate, almonds and sea salt. Whip the egg whites until stiff and fold through the mixture. Pour the mixture into a pre-lined 20x30cm brownie pan and bake for about 30 minutes. Remove from the oven and allow to cool. Serve warm (or place in the fridge overnight and serve cold) with your favourite ice cream, yoghurt or pure cream. Top with cacao nibs and fresh mint.
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Enjoy! Ash x #gatherandfeast #agda_sponsored #AGDA2018

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