Name: Chocolate brownie
Cook time: 40 min
Total time: 40 min
Ingredients: 2 eggs; 1/3 cup (75g) firmly packed brown sugar; 2 teaspoon instant coffee granules; 2 tablespoon cocoa powder; 1 tablespoon water; 1 tablespoon olive oil; 40 gram low-fat dairy-free spread, melted; 1/4 cup (40g) wholemeal self-raising flour; 1/4 cup (45g) dark choc bits; 1 teaspoon cocoa powder, extra; 2 teaspoon icing sugar

Ingredients

2 eggs

1/3 cup (75g) firmly packed brown sugar

2 teaspoon instant coffee granules

2 tablespoon cocoa powder

1 tablespoon water

1 tablespoon olive oil

40 gram low-fat dairy-free spread, melted

1/4 cup (40g) wholemeal self-raising flour

1/4 cup (45g) dark choc bits

1 teaspoon cocoa powder, extra

2 teaspoon icing sugar

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease deep 19cm-square pan; line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.

2.Using electric mixer, beat eggs and sugar in a small bowl until thick and creamy. Transfer to medium bowl.

3.Meanwhile, blend coffee and cocoa with the water and oil in small bowl until smooth. Stir in spread. Fold cocoa mixture into egg mixture. Fold in flour and Choc Bits, pour mixture into pan.

4.Bake, uncovered, about 25 minutes or until brownie is firm to the touch. Stand 30 minutes, turn onto wire rack. Serve brownie dusted with sifted combined extra cocoa and icing sugar and, if desired, low-fat ice-cream.

medium GI
Note

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Ingredients

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