Raspberry & mint brownies
Calorie controlled cooking spray
White Self Raising Flour
Drinking chocolate, low calorie
50 g, mint flavoured
250 g, mashed
1 teaspoon(s), level
Egg white, raw
- Preheat the oven to 180°C, fan 160°C, gas mark 4. Mist a 20cm square cake tin with cooking spray and line with baking paper.
- Sift the flour and Instant Mint Hot Chocolate into a bowl and stir in the sugar. Add the mashed bananas, milk and 1 tsp vanilla extract to the flour and stir until combined.
- In a separate bowl, whisk the egg whites until they are stiff and opaque. Stir 1 tbsp of the whisked egg whites into the brownie mix to loosen it, then fold in the remaining egg whites. Scrape into the cake tin and sprinkle over the raspberries. Bake for 30 minutes.
- Cool in the tin, then slice into 16 brownies. The brownies will keep for 3–4 days in an airtight container.