Chocolate Brownie
Crunchies
Serves 15
200 g caster sugar
110 g low-fat soft cheese
2 large eggs, separated
1 tsp vanilla essence
110 g flour
½ tsp bicarbonate of soda
80 g cocoa powder, (4 tbsp)
2 tbsp skimmed milk
15 g rice krispies
40 g icing sugar, (2 tbsp) sifted
15 g polyunsaturated margarine, melted
Preheat the oven to Gas Mark 4/180ºC/fan oven 160ºC. Line a
20cm (8 inch) square baking with non-stick baking parchment.
Place the sugar and low fat soft cheese in a large bowl and
whisk together until pale and soft. Add the egg yolks and whisk until well
combined. Whisk in the vanilla extract.
In a clean, grease-free bowl whisk the egg whites until they
hold stiff peaks.
Sift the flour, bicarbonate of soda and cocoa into the soft
cheese mixture with the milk. Stir well until combined. Carefully add the egg
whites folding in slowly to retain the air. Spoon into the tin.
Mix together the rice crispies, icing sugar and melted
margarine and scatter over the surface. Bake for 25 mins until risen and spongy
to feel. Cool in the tin, before turning out and cutting into pieces. Once cold
store in airtight container. Best eaten the same day otherwise the topping goes
soft.
No comments:
Post a Comment