Chocolate Brownie (Diabetic)
Recipe: #14674
October 18, 2014
Categories: Desserts, Fathers Day, Game/Sports Day, Oven Bake, Diabetic, Kosher, Non-Dairy, Vegetarian, Flour, Chocolate, more
"This is from the Australian Women's Weekly Diabetes Cookbook. Thought those with a sweet tooth may enjoy. Please note this recipe is worked out in metric cup measurements."
Ingredients
Nutritional
- Serving Size: 1 (17.5 g)
- Calories 60.9
- Total Fat - 4.4 g
- Saturated Fat - 0.9 g
- Cholesterol - 26.1 mg
- Sodium - 35.4 mg
- Total Carbohydrate - 4 g
- Dietary Fiber - 0.4 g
- Sugars - 0.6 g
- Protein - 1.7 g
- Calcium - 8.3 mg
- Iron - 0.5 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
Step 2
Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
Step 3
Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
Step 4
Transfer to a medium bowl.
Step 5
Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
Step 6
Fold cocoa mixture into egg mixture.
Step 7
Fold flour and chock bits and pour into prepared pan.
Step 8
Bake uncovered for about 25 minutes or until brownie is firm to the touch.
Step 9
Stand 30 minutes; turn onto wire rack.
Step 10
Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.
Tips
No special items needed.