Dark chocolate and raspberry brownies
reduced fat oil spread
½ cup(s), (110g), soft
¼ cup(s), (25g)
⅓ cup(s), (80ml)
Nestle Soleil Dessert, Dark Chocolate
2 tub(s), (2 x 125g tubs Nestlé® Soleil™ Dark Chocolate)
white self-raising flour
1¼ cup(s), (185g)
50 g, finely chopped
1 tbs, to dust
- 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.
- Place canola spread, sugar, cocoa and milk in a small saucepan. Stir over low heat until smooth. Transfer to a large heatproof bowl and cool for 10 minutes.
- Whisk eggs and Nestlé® Soleil™ Dark Chocolate Flavoured Dessert in a small bowl until combined. Fold mixture into cocoa mixture, followed by flour, chocolate and raspberries. Spoon mixture into prepared pan and bake for 30–35 minutes or until a skewer inserted in centre comes out clean. Stand in tin for 10 minutes before turning out onto a wire rack to cool. Dust with icing sugar and serve brownies cut into 16 squares.