I am trying out a new healthy eating diet before I go on holiday to America for three months where I will definitely eat my weight in hamburgers. However, I do have a love for unhealthy food so I decided to try out some low-fat brownies as a healthier alternative. This recipe was in Good Housekeeping magazine a couple of months ago. They worked out so well and were really tasty. The raspberry added a hint of bitterness.
- 50ml sunflower oil
- 250g dark chocolate, chopped
- 4 medium eggs
- 150 g light muscavado sugar
- 1 tsp vanilla extract
- 75g plain flour
- 1/2 tsp baking powder
- 1 tbsp cocoa powder
- handful fresh raspberries
Preheat oven to 180C. Lightly grease and line a square tin with baking parchment.
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. When melted and smooth, lift bowl off pan and set aside to cool slightly.
Beat eggs, sugar, vanilla, oil and a pinch of salt in a large bowl with a hand held electric whisk until pale and thick (about 5 minutes). Sift over flour, baking and cocoa powders and cooled chocolate, then fold together with a large metal spoon.
Scrape mixture into the prepared tin, level and scatter over raspberries. Bake for 20-25 minutes or until set (took about 15 minutes in fan oven at 160C). Cool completely before cutting into squares.