Ingredients:• 1 egg
• 1 egg white
• 3 Tbsp plain yogurt
• 1 1/2 tsp vanilla extract
• 1 1/2 c. sugar
• 1/3 c. canola oil
• 1/2 tsp salt
• 3 Tbsp water
• 1/4 c. unsweetened cocoa powder
• 3 oz. unsweetened baking chocolate, chopped
• 1/3 c. all-purpose flour
• 1/3 cup buckwheat or whole wheat flour
• 1 c. coarsely chopped walnuts
Instructions:
• Preheat oven to 375 degrees.
• Spray an 8-inch-square nonstick baking pan with cooking spray.
• In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract. Set aside.
• In a small saucepan, combine sugar, oil, salt, and water, stirring constantly for 3 minutes on medium-high heat.
• Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth. Finally, fold in walnuts.
• Pour batter into baking pan. Bake 25 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.
• 1 egg white
• 3 Tbsp plain yogurt
• 1 1/2 tsp vanilla extract
• 1 1/2 c. sugar
• 1/3 c. canola oil
• 1/2 tsp salt
• 3 Tbsp water
• 1/4 c. unsweetened cocoa powder
• 3 oz. unsweetened baking chocolate, chopped
• 1/3 c. all-purpose flour
• 1/3 cup buckwheat or whole wheat flour
• 1 c. coarsely chopped walnuts
Instructions:
• Preheat oven to 375 degrees.
• Spray an 8-inch-square nonstick baking pan with cooking spray.
• In a small bowl, whisk together egg, egg white, yogurt, and vanilla extract. Set aside.
• In a small saucepan, combine sugar, oil, salt, and water, stirring constantly for 3 minutes on medium-high heat.
• Remove from heat; stir in cocoa and chocolate until chocolate melts, then add egg mixture. Add all flour, stirring until batter is smooth. Finally, fold in walnuts.
• Pour batter into baking pan. Bake 25 minutes, or until top is firm. Cool completely in pan on rack. Cut into squares.
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