Yummy, moist and rich and light, and quite healthy because of the secret ingredient - apple puree!!Will keep fresh a few days. Makes 16-20 pieces.
(contributed by Jo Simister, adapted from The Low-Carb Cookbook)
1/2 cup / 60g / 2oz plain flour ) or use spelt or gluten-free flour
1/2 cup / 60g / 2oz self-raising flour ) with a teaspoon of baking powder
1 teaspoon bicarbonate of soda
3/4 cup / 90g / 3oz cocoa powder
1 1/4 cup / 310g / 10oz caster sugar (even better half molasses!)
1 teaspoons vanilla essence
2 tablespoons vegetable oil
200g / 6 1/2 oz low-fat fromage frais
140ml / 4 1/2 fluid oz apple puree
icing sugar, for dusting
- Preheat the oven to 180 deg C (350 deg F / Gas 4)
- Line a 12" x 82 (30am x 20cm) baking tray with baking parchment.
- Sift the flours, bicarbonate of soda and cocoa onto a large bowl.
- In another bowl, mix the eggs, sugar, vanilla essence, fromage frais and apple puree together, stirring well to combine.
- Add to the flour mixture and stir well until combined.
- Spread into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.
- The brownie might sink slightly as it cools - leave in the pan for 5 minutes and then slide out onto a wire rack to cool.
- Dust with icing sugar before cutting into 16-20 pieces to serve - good with half-fat creme fraiche, etc.