Chocolate Fudge Brownie
Recipe: #30635
October 12, 2018
Categories: Desserts, Cakes, Snacks, Baby Shower, Birthday, Fathers Day, Game/Sports Day, Mothers Day, Sunday Dinner Oven Bake, Diabetic, Vegetarian, Sugar Substitute, Flour, Chocolate, Yogurt, more
"From Australian B.H.&G Diabetic Living May/June 2018."
Original is 16 servings
Ingredients
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 by Step Method
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
No special items needed.
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