Chris Dips




Makes: 16 squares

Ingredients

200g unsalted butter, roughly chopped
250g gluten free dark chocolate, broken into pieces
1 cup brown sugar
½ cup fine rice flour
½ cup almond meal
2 tbsp cocoa powder
3 eggs, beaten
1 tsp vanilla extract
½ cup Chris’ Greek Style Natural Yoghurt
Extra cocoa powder or icing sugar to dust

Method

  1. Preheat oven to 190C. Line a 25cm x 15cm rectangle pan with baking paper
  2. Heat the butter, ¾ of the chocolate and sugar in a saucepan over a low heat, stirring until smooth. Set aside to cool.
  3. Sift the flour, almond meal and cocoa powder into a large mixing bowl. Add the eggs, vanilla and melted chocolate mixture. Mix using electric beaters until well combined. Add the Chris’ Greek Style Natural Yoghurt and mix 1 minute further.
  4. Pour into the prepared pan, stud with the remaining pieces of chocolate and bake for 20 minutes or until just set – cool for 15 minutes. Refrigerate until cool and firm. Dust with cocoa powder or icing sugar and cut into large squares to serve.



  • The delicious texture has a slightly "tart" flavour, which is due to the yoghurt.
  • The brownies will keep for up to 3 days in a sealed container and can be frozen for up to 1 month.
  • Delicious served with coffee or with berries and a dollop of Chris’ Greek Style Natural Yoghurt for a simple dessert.

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