Dark chocolate and raspberry brownies
6
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 16 • Difficulty: Easy
Juicy raspberries inject little pockets of sweetness into these heavenly brownies that will quickly be bookmarked as a firm favourite of the whole family
Ingredients
Reduced fat oil spread
75 g
Brown sugar
½ cup(s), (110g), soft
Cocoa powder
¼ cup(s), (25g)
Skim milk
⅓ cup(s), (80ml)
Egg(s)
2 medium
Low fat chocolate mousse
250 g
White self-raising flour
1¼ cup(s), (185g)
Dark chocolate
50 g, finely chopped
Frozen raspberries
150 g
Icing sugar
1 tbs, to dust
Instructions
1
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.
2
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.
3
Whisk eggs and chocolate mousse 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.
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