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Chocolate Brownie with Matcha Cream
Why it's Low GI
A fudgy brownie on oat flour and Greek yogurt with less oil than usual, topped with a tangy matcha-yogurt cream. Stevia does the sweetening; chill it so it slices cleanly.
Method
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- Preheat the oven to 180°C.
- Melt the chopped chocolate in a bain-marie over medium-low heat, stirring, then mix in the coconut oil and butter.
- Sift the oat flour with the stevia and baking powder.
- Stir the yogurt into the cooled chocolate, then gradually work in the flour to a thick, sticky batter.
- Spread into a tin and bake 20–25 minutes. Cool completely, then refrigerate.
- Mix the matcha cream ingredients and chill until thick. Spread over the cold brownie, freeze 30 minutes if crumbly, then cut into small pieces.
Nutrition
Per serving (est.): ~340 kcal · Carbs 30 g · Fat 20 g · Protein 9 gNutrition and glycaemic index (GI) values are estimates, calculated from the ingredients. Please double-check meals before cooking if it matters for your diet.
More Low-GI recipes
GI figures are estimates for general guidance and are not a substitute for personalised medical or dietary advice.