Chocolate Fudge Brownie

16
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"From Australian B.H.&G Diabetic Living May/June 2018."

Original recipe yields 16 servings
OK

Nutritional

  • Serving Size: 1 (49.7 g)
  • Calories 113.8
  • Total Fat - 5.2 g
  • Saturated Fat - 1.7 g
  • Cholesterol - 55.6 mg
  • Sodium - 85.7 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 0.9 g
  • Sugars - 3.6 g
  • Protein - 6.5 g
  • Calcium - 43.2 mg
  • Iron - 0.7 mg
  • Vitamin C - 0.8 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 150C fan forced.

Step 2

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.

Step 3

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.

Step 4

Add the eggs to the chocolate mixture and stir until well combined and then stir in the sugar substitute and flours.

Step 5

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.

Step 6

Set aside in the pan for 1 hour, before transferring to a wire rack to cool.

Step 7

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.

Step 8

TIP - keep the brownie in an airtight container for up to 5 days.

Tips & Variations


No special items needed.

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