A lightened up treat using Greek yogurt and pumpkin puree in place of butter and oil without sacrificing taste! Gluten free, dairy free, vegan and sugar free options too on the blog.
Dry Ingredients
1 ¼ cups wholemeal flour, sifted
1 tsp baking powder
½ tsp salt
3 T cocoa powder, sifted
¾ cup coconut palm sugar (can sub for granulated sweetener of choice)
¼ cup dairy free chocolate chips, divided
Wet ingredients
1 cup pumpkin puree
¾ cup Greek yogurt
2 large eggs, whisked
Preheat the oven to 180 degrees Celsius. Grease a large, deep baking tray or 9 x 9 brownie pan with oil or butter and set aside. In a large mixing bowl, combine the sifted flour, baking powder, salt, cocoa and sugar or sweetener of choice and mix until combined. Stir through 2 tablespoons of the chocolate chips. In a separate bowl, combine the pumpkin, Greek yogurt and eggs and mix well. Add the wet mixture to the dry mixture and stir until fully incorporated. Pour the batter into the greased pan and top with remaining 2 tablespoons of chocolate chips and bake for 45- 50 minutes, or until a toothpick comes out clean. Allow to cool completely before slicing into pieces.

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