[3 SP per Serving] These brownies are a chocoholic's dream come true! Rich, fudgy, decadent, extremely chocolatey… It'll take all of your willpower not to eat the whole batch! If you happen to have leftovers, they’ll stay fresh for at least 5 days if stored in an airtight container in the refrigerator.
Information
Ingredients
| 1 cup + 2 Tbsp |
white whole wheat flour |
15 SP |
| 1 cup + 2 Tbsp |
unsweetened cocoa powder |
6 SP |
| ¼ tsp |
baking powder |
0 SP |
| ½ tsp |
salt |
0 SP |
| 3 tsp |
unsalted butter |
5 SP |
| 3 large |
eggs, room temperature |
0 SP |
| 1½ tsp |
vanilla extract |
1 SP |
| 6 Tbsp |
Greek Nonfat Yogurt |
1 SP |
| ¾ cup |
100% Pure Maple Syrup |
37 SP |
Instructions
- Line a 5- or 6-quart slow cooker with foil, and lightly coat with nonstick cooking spray. If any cooking spray lands on the lip where the lid rests, wipe it off with a paper towel.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk together the butter, eggs, and vanilla. Stir in the Greek yogurt, mixing until no large lumps remain. Stir in the maple syrup. Mix in the flour mixture, stirring just until incorporated.
- Spread the batter into the prepared slow cooker, and cover with the lid. Turn on the slow cooker to LOW, and bake for 1 ½ to 2 hours. (The baking time will depend on the size of your slow cooker. If using a 5-quart slow cooker, check them after about 1 hour 50 minutes. If using a 6-quart slow cooker, start checking for done-ness after 1 hour 15 minutes.)
- Turn off the slow cooker and remove the lid when the sides look done and the centre looks glossy and slightly wet. Cool completely to room temperature in the slow cooker, and let the brownies sit for at least 4 hours at room temperature for the fudgiest texture before serving.
Notes
Nutritional Information per Serving
- Calories 75
- Total Fat 2g
- Saturated Fat 1g
- Trans Fat 0g
- Sodium 75 mg
- Total Carbohydrates 14g
- Dietary Fibre 2g
- Sugars 8g
- Protein 3g
Author 
EmoticonEmoticon