More Great Recipes: Brownie

CHOCOLATE  BROWNIES


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Serves 16 | Prep Time 10 | Cook Time 30

Ingredients

200g dark cooks chocolate, 72% cocoa solids, chopped  into  chunks  
150g  butter,  cubed
3  medium  free  range  eggs  and  1  egg  yolk  
2  tbsp  cold  water  
125g  Tate  &  Lyle  Light  at  Heart  -­‐  White  
85g  self  raising  flour   1  tsp  baking  powder


1  Pre-­‐heat  the  oven  to  180oC/Gas  4  (if  using  a  fan-­‐assisted  oven  adjust  the  temperature  according  to   instructions).  Grease  and  line  an  18cm  square  tin.    


2  Pop  the  chopped  chocolate  and  butter  into  a  heat  proof  bowl  and  set  over  a  pan  of  very  gently  simmering   water  to  melt,  ma␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣␣ good  idea  to  do  this  in  the  microwave  as  the  chocolate  can  easily  overheat).  Carefully  remove  the  bowl   from  the  heat  and  leave  to  cool.  


3  Lightly  beat  the  eggs  and  egg  yolk  with  2  tbsp  of  cold  water.  Stir  the  Light  at  Heart  -­‐  White  into  the   chocolate,  followed  by  the  egg  mixture.  Sift  in  the  flour  and  baking  powder  and  gently  fold  together  using  a   large  metal  spoon.  Pour  into  the  tin  and  bake  for  20  to  30  minutes  (check  after  20  minutes;  if  you  overcook   them  the  brownies  may  be  a  little  too  dry).  Leave  to  cool  in  the  tin  and  then  turn  out  on  to  a  chopping   board.  Cut  into  16  squares.


Pairs Well With


Notes

You can enjoy all  the   indulgence  of  one  of  our  favourite  treats,  safe  in  the  knowledge  that  Light  At  Heart  keeps  the  sugar  level  

lower  than  normal.

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