CHOCOLATE BROWNIE (DIABETIC)

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Chocolate Brownie (Diabetic) image

This is from the Australian Women's Weekly Diabetes Cookbook. Thought those with a sweet tooth may enjoy. Please note this recipe is worked out in metric cup measurements. Per brownie 303kj (73cal); 3.8g fat (0.6g saturated fat); 4.7g carbohydrate; 0.2g fibre; medium GI.

Provided by ImPat

Categories     Dessert

Time 40m

Yield 16 brownies, 16 serving(s)

Number Of Ingredients 11

2 eggs
75 g brown sugar (1/3 cup firmly packed)
2 teaspoons instant coffee granules
2 tablespoons cocoa powder
1 tablespoon water
1 tablespoon olive oil
40 g low-fat dairy-free margarine (melted)
40 g wholemeal self-rising flour (1/4 cup)
45 g dark chocolate chips (1/4 cup)
1 teaspoon cocoa powder (extra)
2 teaspoons icing sugar

Steps:

  • Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
  • Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
  • Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
  • Transfer to a medium bowl.
  • Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
  • Fold cocoa mixture into egg mixture.
  • Fold flour and chock bits and pour into prepared pan.
  • Bake uncovered for about 25 minutes or until brownie is firm to the touch.
  • Stand 30 minutes; turn onto wire rack.
  • Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.

Nutrition Facts : Calories 53.7, Fat 2.4, SaturatedFat 0.9, Cholesterol 23.2, Sodium 10.8, Carbohydrate 7.9, Fiber 0.4, Sugar 7.1, Protein 1.1

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