Get your pre- and probiotic fix plus a nice protein and fiber boost with brownies that feature whole grains and cultured yogurt.
If hazelnuts aren't your favorite, feel free to swap them out with any other tasty nut. Developed in collaboration with Nancy's Yogurt, our fellow Oregonian pals!
Ingredients
- 1 cup Dark Chocolate Chips
- 6 Tbsp Butter or Coconut Oil
- 3/4 cup Whole Wheat Pastry Flour
- 1/2 cup Chocolate Protein Powder Nutritional Booster
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 2 Eggs
- 1/2 cup Maple Syrup
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 1 cup Organic Whole Milk Vanilla Yogurt
- 1/2 cup toasted chopped Hazelnuts
Instructions
Preheat oven to 350°F; line an 8x8-inch baking pan with parchment paper or spray with pan spray.
In a small saucepan over low heat, combine and melt chocolate chips and butter.
In a medium bowl, whisk together flour, nutritional booster, baking powder and salt; set aside.
Whisk eggs until light and fluffy, about 3 – 4 minutes. Slowly stream in maple syrup. Add extracts and mix until well combined.
Fold yogurt into egg mixture, then fold in flour mixture. Add a large scoop of the egg mixture to the melted chocolate and mix well to lighten. Then, gently fold the chocolate back into the egg mixture until uniform in color. Add hazelnuts and mix gently.
Pour batter into the prepared baking pan. Bake until a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely before slicing and serving.