Raspberry and Mint Brownies

Raspberry and Mint Brownies

From WW “Your week”

Makes 16 brownies

1 propoint per serving

For Slimming World the whole recipe is 40 syns so 2½ per piece

Low cal cooking spray.

150g self-raising flour

50g WW instant hot chocolate with mint

20g caster sugar

250g bananas, mashed

80ml skimmed milk

1 tsp vanilla extract

5 egg whites

125g raspberries

Preheat the oven to 180ºC/Gas 4. Mist a 20cm (8”) square tin with cooking spray and line with baking parchment.

Sift the flour and hot chocolate into a bowl and stir in the caster sugar.  Add the mashed bananas, milk and vanilla extract 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 the mixture then fold the remaining egg white into the mix.

Scrape into the cake tin and sprinkle over the raspberries.  Bake for 30 mins.

Cool in the tin then slice into 16 pieces.  They will keep 3-4 days in an airtight container.