Blueberry yogurt swirl brownies (dairy and gluten free!)

Anyone who is a regular follower of this blog knows I periodically post another variation on brownies. What can I say? I like a good traybake and occasionally get a massive craving for brownies. Anyway, these came about while thinking of cheesecake brownies and wondering if I could make a swirl type brownie without using dairy products. Turns out it works pretty well and I managed to do it without using any wheat or gluten containing products. Perfect for treating your friend with the dietary requirements as you can still get all of the ingredients in your local supermarket.

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To make a batch of brownies you will need:

100g coconut oil

200g good quality dark chocolate

250g brown sugar

30g cocoa powder

4 large eggs

100g cornflour

2 tablespoons vanilla soy yogurt

1 teaspoon maple syrup

1 handful frozen blueberries

Preheat your oven to 180°C. Line a deep baking tin with baking paper or greaseproof paper. Using an electric whisk beat together your eggs and sugar until the mix leaves a trail on the surface. In a separate bowl melt your chocolate and coconut oil in a microwave safe bowl. Set this aside to cool and then slowly fold this into the egg mixture.

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Sift in the flour and cocoa powder and fold this into the mix. Pour this into the lined baking tin.

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Mix together the yogurt, blueberries and maple syrup in a small bowl. Swirl this over the chocolate mix, but down mix too thoroughly to create a fetching pattern.

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Bake for 35-40 minutes until a skewer comes out almost clean.

Share with your friends, especially the poor one who usually has to pass on all baked goods for dietary reasons.

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