white self-raising flour
1 cup(s), (150g)
½ cup(s), (110g)
55 g, finely chopped, or dark choc bits
no added sugar apple puree
low fat chocolate mousse
2 serve(s), (2 x 62g tubs)
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper.
- Sift cocoa and flour into a medium bowl. Add caster sugar and chocolate and stir to combine. Whisk eggs, puree and mousse in a small bowl. Fold egg mixture into flour mixture.
- Spoon mixture into prepared tin and bake for 25–30 minutes or until cooked when tested with a skewer. Stand brownie in tin for 5 minutes before turning out onto a wire rack to cool. Dust with icing sugar and cut into 16 squares to serve.