Chocolate Brownies

Chocolate Brownies

Serves 15

Points per serving: 6 (original points)

250 g chocolate, plain, chopped

175 g butter, unsalted

3 medium eggs

25 g Tate & Lyle Splenda low Calorie Sweetener Granular

60 g self raising flour

1 tsp baking powder

100 g walnut halves, roughly chopped

Preheat the oven to Gas Mark 5/190°C/375°F. Grease and line a shallow 27x18cm baking tin with greaseproof paper.

Put the chocolate and butter in a heatproof bowl and rest it over a saucepan of gently simmering water. Leave until melted, stirring frequently. Alternatively, melt in the microwave for 2 minutes at maximum power.

Whisk the eggs in a bowl, gradually whisking in the sweetener until combined. Whisk in the melted chocolate mixture. Sift the flour and baking powder into the bowl. Add the walnuts and stir the ingredients together until just combined.

Turn into the tin and spread the mixture into the corners. Bake for about 15 minutes or until the surface is set but the mixture feels very soft underneath. Leave to cool in the tin. Cut into squares and store in an airtight tin.

Chocolate Brownies

Makes 12

2½ pts each  3 if adding walnuts

Low fat cooking spray
175g (6oz) self raising flour
a pinch of salt
2 sachets low-fat drinking chocolate
100g (3.5oz) soft brown sugar
100g (3.5oz) polyunaturated margerine, melted
1 tablespoon clear distilled vinegar
1 teaspoon vanilla essence
(Can add 50g (1.75oz) chopped walnuts with vanilla in step 3 if u wish)

Preheat oven to Gas Mark 4/180 C. Spray a 20cm (8inch) square baking tray with low fat cooking spray.
Sift the flour, salt and drinking chocolate into the tin, add the sugar and stir to combine.
Mark 3 grooves down the middle of the tin. Pour the margerine into one, the vinegar into the second and the vanilla and walnuts, if using, into the third. Then pour 200ml (7fl oz) water over and stir really well to make sure there are no lumps of flour left.
Bake for 25 mins, then cool in the tin for 15 mins before transferring to a wire rack to cool. 

CHOCOLATE BROWNIES

1.5 Tblsp Vegetable Oil (9 syns)
4 Medium Eggs
7-14 Tblsp Splenda (depending how bitter you like it)
56g Self Raising Flour (9 syns)
56g Cocoa (Green & Blacks = (10 syns)
FRYLIGHT

You can add the following:

28g chopped walnuts = 9.5 syns or
28g milk choc drops. = 7.5 syns



Preheat oven to 180C / 350F / GM 4 / 160 Fan Assisted

Spray a 9" x 9" tin with frylight and line with baking paper

Beat together eggs, sweetener and oil until lightly thickened (for a more risen cake beat for 10 mins).

Sift cocoa and SR Flour together and fold in with a metal spoon until well combined. Also fold in nuts or choc chips if using.

Pour into tin and level with a palette knife.

Cook for 15-20 mins or until firm to touch.

Cut into 25 pieces at just over 1 SYN a square without additions.

Brownies

 

(own recipe)


40g sweetener

225g flora light 31.5 syns
60g weight watchers instant hot chocolate 10 syns
1tsp vanilla extract
4 eggs
225g plain flour 40.5 syns
1/2 tsp baking powder 0.5 syns
1/2 tsp salt


Makes 20 at 4.5 syns each.


Mix all ingredients in order given.


bake at 180 C / Gas mark 4 for 20 - 25 mins in a rectangular 23x33cm greased baking tin.


Cool, and cut into equal portions.