How To make Low Fat Rocky Road Brownies

low fat brownies #Nadarecipes

:Ingredients

100g dark chocolate 70% cocoa, cut into chunks
2 eggs
1/3 brown sugar
1 tablespoon orange zest
½ cup NADA Greek Yogurt Low Fat Plain
¾ cup all-purpose-flour
½ teaspoon baking powder
1 tablespoon unsweetened cocoa powder

:Directions

1. Preheat oven to 180°C. Grease or line a small Brownies square pan.
2. Melt chocolate over a pan of hot water or bain-marie. Cool for 5 minutes.
3. Whisk the eggs with the sugar until fluffy. Stir in the chocolate, orange zest and yogurt. Gradually fold in the sifted flour, baking powder and cocoa powder.
4. Spread mixture into pan. Bake 25-30mn. If the brownie wobbles in the middle, put back in the oven and bake for another 5 minutes or until the top has a shiny crust and sides are beginning to come away from the pan.
5. Cut the cake into squares and dust with sifted cocoa powder, if desired.

Serves: 4
Time: 45 min
Level: Medium
Cuisine: American

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HEALTHY VEGAN PALEO ROCKY ROAD | Sezzy Christmas | Healthy Treats

Sezzy Christmas has officially begun!!
With beloved Christmas being my favourite time of year, I will be giving you loads of fun SEZZY CHRISTMAS videos! These will be anything ranging from healthy treats, apartment decorating or gift ideas.
I really hope you guys enjoy this series because I am genuinely so, so excited for I!!

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SWEAT IT TO SHRED IT EBOOK!!!


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2 INGREDIENT FUDGE IN 5 MINUTES! How to Make Keto & Low Carb Fudge

Get ready for the easiest and most delicious fudge you've ever tasted! With just two ingredients and a microwave, you can have creamy and rich fudge in just 5 minutes. This recipe is perfect for those following a low-carb or ketogenic diet, and it's a hit with everyone. Follow along as I show you how to make this quick and easy fudge that's sure to become a new favorite.

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Best Keto Recipes I Keto Rocky Road I Low Carb LCHF Rocky Road Recipe

Ingredients:

300 gms sugarfree dark chocolate
60 gms butter
50 gms smooth peanut butter
100 gms crushed roasted almonds (you can use any nuts of your choice)
150 gms sugarfree mini marshmallows

Note : You can also add sugarfree gummy bears and jelly.

Method:

Add sugarfree chocolate, butter and peanut butter to a pan on indirect low heat and melt it while mixing in between. Switch off the flame.

Add crushed almonds and mini marshmallows and mix it well.

Spread the mixture gently and evenly in a shepherd's pie pan which is lined up with parchment paper and freeze it for 2 hours.

Get the rocky road brick out of the freezer and its ready for consumption :)


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No-Bake ROCKY ROAD CHOCOLATE BARS | Only 6-Ingredients | DIY for Beginners

JUST IN TIME FOR MOTHER'S DAY!!! If you're a ROCKY ROAD lover...you're gonna love these ROCKY ROAD CHOCOLATE BARS!! Simply easy to make, yet scrumptious to eat!! Recipe below...

NO-BAKE ROCKY ROAD CHOCOLATE BARS

Slightly butter a 13 by 9 pan. Set aside.

1/2 cup (1 stick/8 tablespoons) butter, cubed

2 cups semi-sweet chocolate chips or substitute with milk chocolate, white chocolate, or dark chocolate

1 cup butterscotch chips

1 cup creamy peanut butter

4 cups crispy rice cereal

3 cup miniature marshmallows

1. In a 3 or 4-quart sauce pan, over low-heat, add butter, chocolate chips and butterscotch chips. Constantly stir until melted. Remove from heat.

2. Add peanut butter. Stir until well blended.

3. Stir in cereal and marshmallows until well coated.

4. Press into prepared 13 by 9 pan. Refrigerate until firm, about 1 hour.

5. Cut into bars; store refrigerated.

~~~ENJOY your NO-BAKE ROCKY ROAD CHOCOLATE BARS~~~

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Quick & Easy Vegan Rocky Road Recipe

Looking for a quick and easy vegan dessert recipe? Look no further! This delicious vegan rocky road recipe is perfect for any occasion. It's simple to make, and it's sure to please everyone. So why wait? Lizzie from Elizabeth Harris Cakes ( shows you how. Try this fantastic recipe today!

You will need:
125g Vegan butter spread
45 ml Golden Syrup
300g Vegan dark chocolate
200g Rich tea or digestive biscuits
100g Vegan marshmallows
2 tsp Icing sugar

In a large saucepan, on a low heat, melt together butter, golden syrup and chocolate. Once melted reserve 100g in a separate bowl. Place biscuits in a large bowl and bash with a rolling pin. You are aiming for some chunky pieces of biscuit and some finer pieces. Pour your crushed biscuits into your chocolate mixture then stir in the marshmallows. Line a larger square tin (approximately 20cm) with baking paper and pour in your chocolate mix. Flatten the mixture with the back of a spoon. Add your reserved 100g of chocolate mixture over the top. Leave in the fridge for 1.5 hours then dust with icing sugar. Cut into 20 equal squares and enjoy!