Use organic ingredients whenever possible.
Serves 16 brownies
1 1⁄4 cups white whole wheat flour or gluten-free flour
1 tsp baking powder
1⁄4 tsp salt
1 1⁄2 Tbsp coconut oil or unsalted butter, melted
3⁄4 cup mashed banana (about 2 large)
2 tsp vanilla extract
1⁄2 cup plain nonfat Greek yogurt
3⁄4 tsp vanilla crème stevia
2 Tbsp nonfat milk
3 Tbsp miniature chocolate chips, divided
- Preheat oven to 300°F.
- Lightly coat a 9” square pan with nonstick cooking spray.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a separate bowl, stir together coconut oil, mashed banana, and vanilla.
- Mix in Greek yogurt, stirring until no large lumps remain.
- Mix in stevia and milk.
- Add in flour mixture, stirring just until incorporated.
- Fold in 2 1⁄2 Tbsp chocolate chips.
- Spread batter into prepared pan and sprinkle remaining chocolate chips on top.
- Bake at 300°F for 17-20 minutes. Cool completely to room temperature in pan, and let brownies rest for an additional 3 hours before slicing for the fudgiest texture.
STACEY KLAFF, Martial Chef Catering
My name is Stacey Klaff and I’m 32 years old. I’ve been cooking since the ripe age of 5 and haven’t stopped. Throughout high school I took 4 years of culinary classes and as a Sophomore I was accepted to the Art Institute of Phoenix. I had the privilege of being able to take summer workshops and classes at the Art Institute before I even started school and was able to establish some incredible relationships with the chefs there before I even began attending school. I also received a James Beard Scholarship and a Woman Chefs and Restrauteurs scholarship upon graduating high school.
I graduated with honors from the Art Institue of Phoenix in December of 2003 and received the award of Best Portfolio upon graduation. Afterwards, I did an intense externhsip with Master Chef Walter Leible, Certified Executive Chef Eric Watson and Certified Pastry Chef JoAnn Ayers at the school, mostly assisting with the classes as a makeshift teachers assistant and also helping in the day to day operations of the Gallery Cafe, a student-run restaurant.
After graduating I made my way through several different culinary venues: Executive Chef at 21 years of age at a wine and jazz bar, Executive Chef of a corporate catering company, garde manger chef of a unique concept called Wild Greens at the Thunderbird School of Global Management, culinary arts teacher at Cactus High School, and most recently Head Chef for Professional Sports Catering as the chef for the Seattle Mariners baseball team for Spring Training.
When I’m not busy as a chef by day, I’m a martial artist by night. So my goal is to expand my business as the Martial Chef Catering.I’ve been training in martial arts for the last 26 years and it’s a family business run by my Dad and I hence the name Martial Chef Catering. Yume Dojo Martial Arts School operates out of Glendale, AZ and we have been in operation since the early 90’s. Not only am I the assistant head instructor, but I’m a 5th degree black belt and have taught several seminars all over the United States and specialize in female self-defense, kids classes, and more.
That’s pretty much me in a nutshell:
Chef by day, dangerous martial artist by night!!!