Low Sugar -

made this 20g sugar rich and fudgy using ground almond meal, yogurt, Valrhona cocoa powder as I am craving for some less guilt #chocolatedessert

Ingredients (15 x 15cm square tin)
150g dark/semi sweet chocolate
60g unsalted butter
20g caster/brown sugar
40g Greek yogurt/whipping cream
2 medium eggs
60g ground almond
10g cocoa powder
40g chocolate chips/chopped nuts
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Optional Toppings
20g chocolate chips
9 whole walnuts
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Method
1. Line square baking tin with parchment paper. Preheat oven or airfryer to 170 degree celsius

2. Melt butter and chocolate over in a heatproof bowl over a pot of simmering water. Stir till combined and smooth, set aside and to cool off slightly

3. Stir in eggs, sugar and yogurt till combined

4. Next add in sieved ground almond, cocoa powder, chocolate chips and mix well (do not over mixed)

5. Transfer batter to baking tin, top with walnut and chocolate chips according to your preference

6. Bake at 170c for 12-15 minutes, remove from tray to cooling rack and rest for 10 minutes before slicing
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note
- recipe above used Valrhona cocoa powder and Callebaut dark callets