For the brownie:
Preheat your oven to 170°c. Sift all of your dry ingredients (flour, raising agents, xanthan gum and cocoa) and whisk them together. Cream the fructose, egg, mayo (yes, mayo!) and vanilla followed by the yoghurt and water.
Add you mayo mix to the dry ingredients and finally stir in your melted chocolate and seed mix.
Spread your batter into a 20cm square tin and bake for 20-25 minutes.
Serve warm with ice cream… These keep nicely for a week in the fridge, if they hang around that long!
P.S. Top tip: This Breakfast Sprinkle is from H&B, you can use any combo of dried fruit and seeds or nuts in this recipe. Cranberry and macadamia nut or goji berries and hazelnuts could go very well with this recipe too!
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