Frosted Brownies With Walnuts.




    Preheat oven to 350°F.

    • Prepare the brownie mix according to package instructions except using melted coconut oil instead of melted butter. Mix together by hand in a large bowl until completely incorporated and smooth, but don’t over mix. Pour batter into a greased 13×9 baking pan. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Let cool completely.
    • Melt chocolate in a glass or metal bowl set over a pot of simmering hot water. Gradually blend in yoghurt and it’s ready to spread. Frost brownies, then sprinkle with walnuts. Serve immediately or store covered in the refrigerator for up to a week.


    Calories: 253kcal | Carbohydrates: 9g | Protein: 4g | Fat: 23g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 16mg | Potassium: 108mg | Fiber: 1g | Sugar: 6g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg



Measuring Cups and Measuring Spoons

Mixing Bowls (Set of 3)

Nielsen-Massey Pure Vanilla Bean Paste

Bob’s Red Mill Gluten Free Brownie Mix – Pack of 2

Wilton 13×9 Non-Stick Baking Pan

For the brownies

  • 1 package brownie mix (I used Bob’s Red Mill 21 oz. Gluten Free Brownie Mix)
  • 3/4 cup melted coconut oil
  • 1 large egg
  • 2 teaspoons vanilla bean paste (or vanilla extract)
  • 3/4 cup warm water

For the frosting

  • 6 ounces semi-sweet (good quality chocolate)
  • 1 cup low-fat Greek yoghurt (room temperature)
  • 1/2 cup chopped walnuts

Recipe by:
Lise / Mom Loves Baking.