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Double chocolate & walnut brownies

Perfect for Easter! These brownies taste really good - not too sweet and not as high in saturated fat or sugar as 'regular' brownies. These are made with nuts, olive oil and greek yoghurt that gives the same squidgy texture of brownies but with more 'healthier' fats, fibre and protein. Plus the cocoa and dark chocolate are rich in polyphenols that help muscle recovery and adaption - winning! These are a recipe from Sports nutritionist Anita Bean.

Ingredients (makes 12 imperfect shapes like mine):

  • 100g 70% dark chocolate

  • 4 tbsp olive oil

  • 100g brown sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • 100g ground almonds

  • 1 tsp baking powder

  • 50g self raising flour

  • 25g cocoa powder

  • 3 tbsp plain greek yoghurt

  • 75g walnuts, roughly chopped


  • Heat oven to 180/160 fan and line a 20cm square tin with baking paper

  • Break the chocolate into pieces and either melt in a heatproof bowl over a pan of boiling water or in the microwave on medium for 30 second bursts until melted.

  • Put the olive oil, sugar, eggs, vanilla extract, almonds, baking powder, flour, cocoa powder and yoghurt in a large bowl and mix well until combined. (you could do this in a food mixer). Add a little extra yoghurt or milk if it is too stiff, it should be fairly soft.

  • Stir in the melted chocolate and walnuts and spoon the mixture into the tin. Smooth the surface down and bake in the over for 20 mins or so until its risen and firm. A skewer should come out clean.

  • Leave to cool in the tin for 10 mins and then cut into 12 squares.


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