Fudge Brownies

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)


INGREDIENTS

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

2 eggs

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

 

METHOD

  1. Preheat the oven to 180 deg C (350 deg F / Gas 4)
  2. Line a 12" x 82 (30am x 20cm) baking tray with baking parchment.
  3. Sift the flours, bicarbonate of soda and cocoa onto a large bowl.
  4. In another bowl, mix the eggs, sugar, vanilla essence, fromage frais and apple puree together, stirring well to combine.
  5. Add to the flour mixture and stir well until combined.
  6. Spread into the prepared tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.
  7. 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.
  8. Dust with icing sugar before cutting into 16-20 pieces to serve - good with half-fat creme fraiche, etc.

 

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