Chocolate Brownie (Diabetic) |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is from the Australian Women's Weekly Diabetes Cookbook. Thought those with a sweet tooth may enjoy. Please note this recipe is worked out in metric cup measurements. Per brownie 303kj (73cal); 3.8g fat (0.6g saturated fat); 4.7g carbohydrate; 0.2g fibre; medium GI. Ingredients:
2 eggs |
75 g brown sugar (1/3 cup firmly packed) |
2 teaspoons instant coffee granules |
2 tablespoons cocoa powder |
1 tablespoon water |
1 tablespoon olive oil |
40 g low-fat dairy-free margarine (melted) |
40 g wholemeal self-rising flour (1/4 cup) |
45 g dark chocolate chips (1/4 cup) |
1 teaspoon cocoa powder (extra) |
2 teaspoons icing sugar |
Directions:
1. Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
2. Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
3. Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
4. Transfer to a medium bowl.
5. Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
6. Fold cocoa mixture into egg mixture.
7. Fold flour and chock bits and pour into prepared pan.
8. Bake uncovered for about 25 minutes or until brownie is firm to the touch.
9. Stand 30 minutes; turn onto wire rack.
10. Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.
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