Mixed Chocolate Brownies
Makes 16 Prep: 15 mins (+30 mins cooling time) Cooking time: 25 mins
Melted butter to grease (I used cooking spray)
85g good quality dark chocolate chopped (I used plaistowe, 4 rows + 1 piece is 85g)
2 tsp instant coffee powder
125ml (1/2 cup) warm water
60g (3 tbs) light butter/spread
155g (3/4 cup firmly packed) brown sugar
2 eggs, lightly whisked
75g (1/2 cup) plain flour
50 g (1/3 cup) SR flour
50 g (1/2 cup) cocoa
50 g (1/4 cup) white choc bits
2 tsp icing sugar mixture
2 tsp cocoa poweder, extra
1. Preheat oven to 180C. Brush a square 19cm (base measurement) slab pan with melted butter (or spray) to lightly grease. Line the base and sides with non-stick baking paper, allowing it to overhang.
2. Combine the dark chocolate, instant coffee, water, spread/butter in a small saucepan over a medium heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Remove from heat and stir in the sugar. Set aside for 10 minutes to cool.
3. Add egge, combined sifeted flours & cocoa powder, and stir until combined. Fold in the choc bits. Spoon into the prepared pan and smooth the surface.
4. Bake in preheated oven for 20 minutes or until a skewer inserted into the centre comes out slightly sticky. set aside in the pan for 20 minutes to cool completely and set.
5. Dust with combined icing sugar and extra cocoa powder. Cut into 16 pieces to serve.
Nutritional information per brownie: 2.5g protein, 5 g fat (2.5g sat fat), 11g carb, 0.5 g dietry fibre, 570 kg (135 cals).
This is a low fat alternative to chocolate brownies, and it tastes FANTASTIC. I made two batches ove the weekend
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