125 g dried dates, finely chopped
1 tsp bicarbonate of soda
125 ml (½ cup) boiling water
70 g Dutch processed cocoa powder, sifted
160 g (1 cup) brown sugar
200 g low-fat vanilla yoghurt
2 large eggs
Finely grated zest of 1 orange
80 ml freshly squeezed orange juice
75 g (½ cup) self-raising flour
55 g plain wholemeal flour
30 g dark chocolate, peeled into shavings, to serve
2 oranges, peeled, cut into segments, to serve
- Preheat oven to 150°C (fan-forced). Spray a 16 x 26cm (base measurement) slice tin with cooking spray. Line tin with baking paper, allowing paper to overhang sides. Put dates in a heatproof bowl with bicarb soda. Pour over boiling water. Stir. Set aside for 20 minutes.
- Add cocoa powder, sugar, yoghurt, eggs, orange zest and orange juice to date mixture. Mix until well combined. Stir in flours. Pour mixture into prepared tin and smooth the surface. Bake for 35 minutes or until cooked when tested with a skewer. Set aside in tin for 10 minutes, then transfer to a wire rack to cool completely.
- Cut brownie into pieces. Top with chocolate shavings and serve with orange segments.