October 12, 2018
Comfort Food, Desserts, Cakes,
Snacks, Dairy, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Baby Shower, Birthday, Entertaining, Father's Day, Game/Sports Day, Ladies Luncheon, Mother's Day, Sunday Dinner, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Vegetarian, Sugar Substitute, Flour, Chocolate, Yogurt more
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"From Australian B.H.&G Diabetic Living May/June 2018."
Preheat oven to 150C fan forced.
Spray a 16cm x 26cm (base measurement) slab tin with cooking spray and line the tin with baking paper, allowing the paper to overhang the sides.
Put cocoa powder, margarine, chocolate, yoghurt and puree in a medium saucepan and cook, stirring, over medium heat until the chocolate melts and mixture is well combined and then set aside for 5 minutes.
Add the eggs to the chocolate mixture and stir until well combined and then stir in the sugar substitute and flours.
Pour the mixture into the lined tin and bake in preheated oven for 20 to 25 minutes or until the brownie is just set (if you insert a skewer into the centre it will come out still sticky.
Set aside in the pan for 1 hour, before transferring to a wire rack to cool.
Using the paper, remove the brownie from the tin a transfer to a board and dust with extra cocoa, if using and cut into pieces and serve with a cup of tea or coffee.
TIP - keep the brownie in an airtight container for up to 5 days.
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