Reduced sugar brownies

IT was Sugar Awareness Week last week and it got me thinking, yet again, about the amount of sugar in some recipes.

As I enjoy a baking challenge, I figured this could be an opportunity to put a healthier spin on a favourite recipe, by replacing the sugar with apple and figs.

Ingredients

100g butter

100g (Galaxy) milk chocolate 100g plain (organic) chocolate 4 figs preferably fresh, or dried if not

1 large baking apple

2 eggs

Three handfuls of minimarshmallows

1 tsp vanilla extract

90g self raising flour

25g cocoa powder

2 tablespoons of organic cocoa nibs (if liked)

You will need a 9” silicone baking square about 1” deep, lined with baking parchment

Method

Pre-heat the oven to 170c.

Break up both chocolates and add to a heatproof bowl along with the chopped butter and melt slowly over a bain-marie (pan of simmering water); stir constantly with wooden spoon until not quite melted; remove from the heat and continue to stir until fully melted.

Peel the apple and grate into the chocolate mix and add the minimarshmallows. In another bowl lightly whisk together the eggs.

Finely chop the figs and add to the eggs along with the vanilla extract, then add to the chocolate mixture.

Sieve in the flour along with the cocoa powder and fold carefully.

The mixture should still look reasonably sloppy rather than dry like normal cake mixture. Evenly spread into the baking tin and bake in the centre of the oven.

Meanwhile, finely chop the cocoa nibs. Sprinkle these onto the brownies during the final 10 minutes of cooking.

Once taken out of the oven leave the brownies to fully cool down in the baking tray for about an hour, this helps the brownies fully set before turning out for cutting – and devouring! Enjoy!

If you would like more information on sugar awareness go to: www.actiononsugar.org

Figs are famed for their high levels of NSP dietary fibre, but they also have impressively high levels of potassium, calcium, magnesium, phosphorus and iron.

Apples are also high in dietary fibre and rich in Vitamin C.

Lesley is studying a Nutrition & Health degree at Edge Hill University, she and her husband Roberto also own Roberto’s Italian on Ocean Plaza, Southport.

For more of Lesley’s Recipes find her on Twitter: @ LYatesNutrition and Roberto’s: Facebook.com/robertossouthport