Chocolate Brownie (Diabetic)

16
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In


"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."

Original recipe yields 16 servings
OK

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 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 & Variations


No special items needed.

Related

Mikekey

These are tasty, but a bit on the dry side. They worked great with a scoop of no sugar added ice cream, though. I baked them 20 minutes, and will cut that down next time to 15. I skipped the dusting of sugar.

review by:
(5 Aug 2015)