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Choc crisp raspberry brownies

5
5
5
SmartPoints value per serving
Total Time
1hr 10 min
Prep
20 min
Cook
30 min
Serves
20
Difficulty
Easy

Ingredients

Low Fat Spread

100 g

Sainsbury's Dark Chocolate Chips

80 g

Cocoa Powder

30 g

Skimmed Milk

80 ml

Caster Sugar

110 g

Egg, whole, raw

2 medium, raw

Plain White Flour

75 g

White Self Raising Flour

75 g

WW Chocolate Brownie Bar

10 individual

Raspberries

125 g

Calorie controlled cooking spray

4 spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 16cm x 26cm slice tin with oil. Line base with 2 long sides with baking paper.
  2. Place spread, chocolate chips, cocoa and milk in a small saucepan. Cook, stirring, over low heat until smooth. Stir in sugar and cook, stirring, until sugar dissolves. Set aside to cool for 10 minutes.
  3. Sift flours into a large bowl. Stir egg into cooled cocoa mixture. Stir cocoa mixture into flour mixture until just combined.
  4. Place brownie bars in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Stir for 1 minute (do not let mixture harden).
  5. Stir melted brownie bars into cocoa mixture. Spoon mixture into prepared tin and smooth surface. Press raspberries into top of brownie.
  6. Bake for 30-35 minutes or until a skewer inserted into centre comes out with a few moist crumbs. Set aside in tin for 10 minutes before turning out onto a wire rack to cool. Cut into 20 squares to serve.

Notes

Store in an airtight container for up to 4 days. You can use 125g thawed frozen raspberries instead of fresh raspberries. Swap rasberries for 125g fresh blueberries or pitted cherries.

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