
Pear & White Choc Brownies
Intro
If you’re after an indulgent treat that’s easy to whip up and gentle on the gut, these gluten-free Pear & White Choc Brownies by Pamela Higgins are fudgy, low-sugar, and perfect for afternoon tea or a weekend bake with the family.
Ingredients
- 120g gluten-free flour
- 40g cocoa powder
- 100g Natvia Synbiotic sweetener
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 4 tablespoons natural yogurt
- 2 tablespoons smooth almond butter
- 100ml oat milk
- 1 teaspoon vanilla extract
- 1 large pear, chopped
- 50g no-added-sugar white chocolate, chopped
For the drizzle
- 4 tablespoons of zero icing sugar
- Pinch of cinnamon
- 1 tablespoon smooth almond butter
Method
- Mix the flour, cocoa powder, Natvia, cinnamon and baking powder in a large bowl.
- Whisk together the yogurt, nut butter, oat milk, and vanilla extract, then pour the mixture into the dry ingredients and mix well.
- Spoon into a greased and lined 9x9in baking tin and spread out nicely. Sprinkle the pear pieces and white chocolate pieces over the mixture, and gently press them in.
- Bake for 20-25 minutes, until golden, then let cool before slicing into 9 pieces.
- Whisk together the icing sugar, cinnamon, and nut butter, adding a dash of water to achieve a drizzle consistency. Once the brownies have cooled, remove them from the tin and drizzle the icing over the top. Enjoy!
Recipe Data
Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: 30–35 minutes
Servings: 9 slices of brownies
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