Choc Chunk & Coconut Brownies

Inspired by all this Australia Day talk, I took my favourite components of a lamington ( coconut and chocolate of course) and made these decadent, but high protein , fudgy dark chocolate chunk and coconut brownies. The greek yoghurt ( or coconut for dairy free) combined with the cacao and choc chunks, uses less flour than a normal brownie to create that dense chocolatey texture combined with the crispy coconut flakes. Give this one pan wonder a go- you won’t regret it 



3/4 cup greek or coconut yoghurt

3/4 cup flour of choice ( i used almond and buckwheat)

1/2 cup cacao powder

1/4 cup coconut sugar or sweetener of choice

2 tbsp coconut oil

pinch vanilla

pinch salt

1/2 cup coconut flakes

1/2 cup choc chunks ( I used pumpy jackson, also love lindt 90%)

1 tsp baking soda


  1. Preheat the oven to 180 degrees celsius
  2. Combine all ingredients in a bowl besides the chocolate and coconut
  3. Stir well until combined ( it will be nice and thick)
  4. Line a baking tin with baking paper
  5. Smoothen the mixture until evenly placed in tin and cover with coconut flakes and choc chunks ( lightly press them in so they become part of the brownie)
  6. Bake for 20 minutes
  7. Allow to cool and then slice. Best eaten warm and fudgy !!


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