Oat chocolate brownies with honey yoghurt
Treat dad this coming Father’s Day with these decadent chocolate brownies, by chef Kane Pollard.
Makes 12 pieces
370g dark cooking chocolate
200g ghee
420g caster sugar
50g oats
4 eggs
30g maple syrup
340g plain flour
honey yoghurt
Preheat oven to 160C. Set up a double boiler with a medium stainless-steel bowl on top of a pan with a little simmering water, ensuring the water doesn’t touch the bowl. Add chocolate and ghee to the bowl and heat on low, stirring until melted.
Turn off the stove, but keep the bowl on the double boiler and add the sugar, eggs, maple syrup and oats, stirring until combined. Sift on the flour and stir gently to combine evenly.
Using a spatula, scrape the mix into a 23cm x 33cm brownie tray. Bake for 30 minutes until set. Allow to rest for at least 1 hour before portioning.
Serve with the honey yoghurt.
This recipe first appeared in the June 2026 issue of SALIFE magazine.
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