Meadow Fresh Kalo Brownie

Hello, sweet treat. These Meadow Fresh Chocolate Kalo Brownies are absolutely delish! If you're after a sweet treat that is a touch healthier than your traditional brownie, then these are your new go-to.

40 min



Preheat oven to 160 degrees fan bake. Line a 18cm x 28cm slice tin with baking paper. 

Place sugars in a large bowl. Sift in cocoa powder, flour, baking powder and salt and mix well. Whisk eggs, yoghurt and milk together in a jug. Add to dry ingredients and mix until just combined. Gently stir in chocolate. 

Spread evenly into the prepared tin and bake for 25-30 minutes, until a skewer inserted into the centre comes out with just a few moist crumbs attached. Leave to cool before cutting into squares and serving. 


  • For a chocolate raspberry brownie, fold in 3/4 cup fresh or frozen raspberries when you add the chocolate.
  • Try a triple chocolate version by replacing some of the dark chocolate with milk chocolate and white chocolate.
  • This recipe works well as a gluten-free version. Swap the flour for plain gluten-free flour and make sure the baking powder is gluten-free too.