16 servings some pecans chopped for sprinkling over the top
0.1 teaspoon salt
1 teaspoon vanilla
2 oz pastry flour whole wheat
0.3 cup coconut yogurt flavored (Yoplait Greek)
Equipment
frying pan
oven
whisk
mixing bowl
aluminum foil
microwave
Directions
Preheat oven to 350 degrees F. Line an 8 inch square metal pan with foil and spray foil with cooking spray.In a small, microwave-safe bowl, combine 1/2 cup of the chocolate chips and the melted coconut oil. Microwave at 50% power, stirring every 30 seconds, until chocolate is melted and smooth. Stir in the cocoa powder and Set aside to cool slightly.In a medium size mixing bowl, gently whisk together the egg, egg white, salt, brown sugar, coconut yogurt and vanilla – do not overbeat, just whisk enough to blend.
Whisk in the melted chocolate/coconut oil mixture.
Mix the pastry flour (make sure it weighs 2 ounces) with the baking soda in a separate cup, then add to the batter and stir just until mixed. Stir in the remaining 1/4 cup chocolate chips.
Pour into the pan and sprinkle with pecans.
Bake on center rack for 18 minutes or until brownies appear set but not too dry – it’s important not to overbake. A pick inserted should come out with a little brownie on it (though probably not wet batter!).
Let cool for about 30 minutes on a rack, then chill for about 2 hours. Lift from pan and cut into squares. Return to room temperature before serving.
