CHOCOLATE FUDGE BROWNIE
PREP TIME: 15 MINS (+ 1 HOUR COOLING) COOK TIME: 30 MINS
SERVES 16 (AS A DESSERT)
80g (3/4 cup) Dutch cocoa powder, sifted,
plus extra, to serve (optional)
50g light margarine, melted
50g dark chocolate, finely chopped 260g (1 cup) low-fat Greek-style
natural yoghurt
120g unsweetened strawberry
and apple puree
2 x 60g eggs, lightly whisked
11/4 cups granulated sugar substitute 75g (1/2 cup) self-raising flour
75g (1/2 cup) plain flour
1 Preheat oven to 150°C (fan-forced). Spray a 16 x 26cm (base measurement) slab tin with cooking spray. Line the tin with baking paper, allowing the paper to overhang the sides. 2 Put cocoa powder, margarine, chocolate, yoghurt and puree in a medium saucepan. Cook, stirring, over medium heat until the chocolate melts and the mixture is well combined. Set aside for 5 minutes.
3 Add the eggs to the chocolate mixture and stir until well combined. Stir in the sugar substitute and flours. Pour the mixture into the lined tin and bake in preheated oven for 20-25 minutes, or until the brownie is just set (if you insert a skewer into centre it will come out still sticky). Set aside in the pan for 1 hour, before transferring to a wire rack to cool.
4 Using the paper, remove the brownie from the tin and transfer to a board. Dust with extra cocoa, if using. Cut into pieces and serve with a cup of tea or coffee.
COOK’S TIP
Keep the brownie in an airtight container for up to 5 days.