ITS BAKING DAY!

Devoted readers will know that today is my BAKING DAY. Every friday, like clockwork, I pick a sweet recipe to try my hand at. The only rule is that these treats must be low-fat, which will hopefully excite our dear readers to try them out at home as they know that they will not add centimetres to their waistline. TODAY'S subject is BROWNIES.

Chocolate Low Fat Brownie 

Ingredients

• 2 eggs
• 1/3 cup (75g) firmly packed brown sugar
• 2 teaspoons instant coffee powder
• 2 tablespoons cocoa powder
• 1 tablespoon water
• 1 tablespoon olive oil
• 40g low-fat spread, melted
• ¼ cup (40g) wholemeal self-raising flour
• 1/3 cup dark chocolate buttons/melts

Optional - 1 teaspoons cocoa powder, extra &/or 1 teaspoon icing sugar mixture- I only used icing sugar. 

Cooking 

1. Preheat oven to around 160 degrees Celsius fan force. Grease a square pan. (The dimensions of your pan will determine the thickness of the brownies. The recipe recommends a 19cm square pan. My pan was slightly larger in size, resulting in thinner brownies. At the end of the day, no matter the size of your pan, the end result will taste delicious). 

2. Using an electric mixer, beat the eggs and brown sugar in a bowl until the mixture is thick and creamy. 

3. Blend the coffee and cocoa with the water and oil in a small bowl until smooth. Stir in the melted spread. Fold the cocoa mixture into the egg mixture, then fold in the flour and dark chocolate. Pour the mixture into the prepared pan. 

4. Bake, uncovered, in the oven for 25 minutes or until brownie is firm to touch. Stand for 30 minutes. Serve brownie dusted with cocoa powder &/or icing sugar. I found that I did not need to serve the brownies with ice cream, as they were scrumptious on their own! However, I did serve them with a few extra dark chocolate pieces. You will soon come to realise that dark chocolate is another of my weaknesses! Isn't it one of everyones though? 

x E

image from http://science.howstuffworks.com/innovation/edible-innovations/chocolate2.htm 

Recipe adapted from The Australian Women's Weekly 'Low-Fat Food for Life'.