These have all the gooey intensity of a chocolate brownie but they are made lighter by swapping butter for yoghurt. The strawberry jam gives a lovely fruity kick to cut through the rich chocolate.

Serves: 16

Preparation time: 10 minutes

Cooking time: 30-35 minutes

You’ll need:

200g dark chocolate, (try to use one with around 70% cocoa content) chopped

2 medium eggs

200g dark Muscovado sugar

150g 0% fat Greek yoghurt

150g plain flour

2 tbsp Streamline strawberry jam

fresh strawberries to serve


What to do:

Preheat the oven to 170C/ 150 fan/ gas 3 and line a 20cmx20cm tin with greaseproof paper. 

Heat the chocolate over a pan of hot water, stirring occasionally

While the chocolate is melting whisk the eggs in a mixing bowl until they’re fluffy and thickened. Continue whisking, gradually adding the sugar and then stir in the yoghurt.

Gently stir the melted chocolate into the egg mixture until completely combined then sieve in the flour and gently fold in.

Pour half of the mixture into the brownie tin spreading into the corners then drizzle over the Streamline strawberry jam. With a skewer or tip of a knife, lightly swirl the jam into the mixture. Add the remaining mixture, again spreading to the corners then bake for 30-35 minutes until the brownie has a crust on top but is still soft in the middle.

Leave to cool in the tin then cut into 16 squares. The consistency improves the next day, so if you can bear it keep them in an airtight tin overnight and serve the following day, with fresh strawberries.

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