Ingredients:

  • 150g 70% dark chocolate, chopped
  • 85g grass-fed unsalted butter
  • 150g coconut sugar
  • 2 large eggs, room temperature
  • 60g plain Greek yogurt
  • 1 tsp vanilla bean paste
  • 50g superfine almond flour
  • 40g Dutch-processed cocoa powder
  • 0.5 tsp sea salt
  • 30g low-fat cream cheese, softened
  • 1 tsp honey
  • 1 tsp plain Greek yogurt (for piping consistency)

Instructions:

  1. Preheat your oven to 175°C. Line an 8x8-inch (20cm) square baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. In a large microwave-safe glass bowl, combine the chopped dark chocolate and grass-fed butter. Microwave in 30-second bursts, stirring in between, until the mixture is fully melted and glossy.
  3. Add the coconut sugar and eggs to the chocolate mixture. Whisk vigorously by hand for 3 full minutes until the batter lightens slightly in color; this step is essential for the crackle top.
  4. Gently fold in 60g of Greek yogurt and the vanilla bean paste until incorporated.
  5. Sift the almond flour, Dutch-processed cocoa powder, and sea salt directly into the wet ingredients. Using a silicone spatula, fold the dry ingredients in until just combined—do not overmix.
  6. Pour the batter into the prepared pan and bake for 25 minutes. The center should be set but still slightly soft.
  7. Allow brownies to cool completely in the pan. Once cool, lift out using the parchment overhang and chill in the fridge for 30 minutes. Cut into football shapes using a cookie cutter or a sharp knife.
  8. In a small bowl, whisk together the softened cream cheese, honey, and the remaining teaspoon of Greek yogurt. Transfer to a piping bag and pipe 'laces' onto each football brownie.