Oil spread, reduced fat and salt
50 g, 70% cocoa, chopped
1 cup(s), (220g)
no added sugar apple puree
⅓ cup(s), (35g)
¾ cup(s), (110g)
¼ cup(s), coarsely chopped
- Preheat oven to 160°C. Lightly spray a 20cm (base measurement) square cake tin with oil. Line the base and sides with baking paper, allowing two sides to overhang.
- Place the spread and chocolate in a small saucepan over low heat. Cook, stirring, for 3 minutes or until the chocolate melts and the mixture is smooth. Transfer to a bowl. Add the sugar and eggs and stir to combine. Stir in the apple puree. Add the cocoa powder, flour and walnuts and stir until well combined. Pour into the prepared tin.
- Bake for 30 minutes or until just cooked through. Set aside in the tin to cool completely. Cut into 16 squares.