Dark Chocolate & Walnut Brownies

Ingredients

• 3 1/2 tbsp (55 g) ricotta
• 1/3 cup (90 g) plain Greek yogurt, 2%
• 2 (66 g) egg whites
• 1 tbsp (15 ml) honey
• 1/2 tsp (2.5 ml) vanilla extract
• 1 1/3 tbsp (7 g) cocoa powder
• 2 tbsp (16 g) whole wheat flour
• 1 1/3 tbsp (8 g) almond flour
• 1 3/4 tsp (6 g) walnuts
• 1/2 oz (12 g) dark chocolate, 70%

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat the oven to 350°F (180°C). Blend the ricotta with the yogurt, egg whites, honey and vanilla until completely smooth.
2. Whisk the cocoa with the flour and almond flour before they meet anything wet — cocoa added to a batter stays in lumps forever.
3. Fold the dry into the wet, add the walnuts and half the chocolate, and bake in a lined 4-inch (10 cm) square pan for 20–22 minutes — until a skewer comes out with moist crumbs. Press the rest of the chocolate into the top as it comes out, cool 10 minutes in the pan, then completely, and cut into four squares.