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
Recipe 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!
