Chocolate Brownie (Diabetic)
Created by ImPat on October 18, 2014
- Servings: 16
- Prep Time: 15m
- Cook Time: 25m
- Recipe #14674
Ingredients
- 2 large eggs
- 75 grams brown sugar (1/3 cup firmly packed)
- 2 teaspoons instant coffee granules
- 2 tablespoons cocoa powder
- 1 tablespoon water
- 1 tablespoon olive oil
- 40 grams margarine (low-fat, dairy-free, melted)
- 40 grams self-rising flour (wholemeal,1/4 cup)
- 45 grams dark chocolate chips (1/4 cup)
- 1 teaspoon cocoa powder (extra)
- 2 teaspoons icing sugar
How to Make
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Step 1: Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
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Step 2: Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
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Step 3: Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
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Step 4: Transfer to a medium bowl.
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Step 5: Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
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Step 6: Fold cocoa mixture into egg mixture.
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Step 7: Fold flour and chock bits and pour into prepared pan.
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Step 8: Bake uncovered for about 25 minutes or until brownie is firm to the touch.
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Step 9: Stand 30 minutes; turn onto wire rack.
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Step 10: Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.
Nutritional Facts
- 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