Fudgy Chocolate Brownies

These swaps keep the brownies working — you still have enough fat and structure for a glossy top — but be honest: they'll be a touch less fudgy and slightly less sweet than the original. Don't over-bake, as the lower fat means they dry out faster.

• 170 g Butter → 110 g butter plus 60 g thick plain Greek yoghurt

  Replaces roughly a third of the butter with yoghurt to cut fat. The batter stays rich enough to bake, but the crumb is marginally less dense and less meltingly fudgy.

• 250 g Caster sugar → 190 g caster sugar

  Drops the sugar by 60 g. Noticeably less sweet and a slightly less shiny, crackly top, but the deep chocolate still carries it.

• 100 g Plain flour → 60 g plain flour plus 40 g wholemeal flour

  Swaps some white flour for wholemeal for a little more fibre. Adds a faint nutty, earthier note and a slightly firmer, less tender crumb.

Estimated per serve

265 kcal · 4 g protein · 28 g carbs · 16 g fatestimates, within ~10%

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