Low-sugar choco­late brown­ies

Southport Visiter - - For The Family -

IT’S Sugar Aware­ness Week, so I fig­ured this could be an op­por­tu­nity to put a healthy spin on the brown­ies my fam­ily love and I en­joy bak­ing!

A chal­lenge?

Not re­ally, I have re­moved the usual De­mer­ara sugar and re­placed it with sea­sonal figs, which the super­mar­kets are packed with just now.

In­gre­di­ents:

100g but­ter

100g milk choco­late

100g plain (or­ganic) choco­late 4 figs, washed

1 large ap­ple

2 eggs

Three hand­fuls of mini marsh­mal­lows (op­tional)

1 tsp vanilla ex­tract

90g self rais­ing flour

25g co­coa pow­der 2 ta­ble­spoons of or­ganic co­coa nibs (if liked)

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

Method:

Heat the oven to 170°C.

Break up both choco­lates and add to a heat­proof bowl along with the chopped but­ter.

Over a bain-marie (pan of sim­mer­ing wa­ter) slowly melt the but­ter and choco­late, stir­ring with a 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 marsh­mal­lows, if us­ing.

In an­other bowl lightly whisk to­gether the eggs.

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

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

The mix­ture should look rea­son­able sloppy, not dry like nor­mal cake mix­tures, evenly spread into the bak­ing tin and bake in the cen­tre of the oven.

Mean­while, finely chop the co­coa nibs and sprin­kle 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!

Chef ’s Note:

Figs are known for their high lev­els of di­etary fi­bre, but also have 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: @LYates Nu­tri­tion and Roberto’s: Face­book.com/rober­tossouth­port

Fam­ily favourite – re­duced sugar brown­ies

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.