Good Housekeeping’s Low-Fat Brownies

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.

lowfatbrownies

Low-Fat Brownies

  • 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.

 

 

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