There’s nothing quite like a good brownie. Half cake, half fudgy-deliciousness.. when they’re made right they make the perfect afternoon treat. I used this brownie recipe from Healthy Food Guide, added a teaspoon of vanilla extract to the egg whites before adding them to the batter (it just gives them a little something extra), and left them in the oven 10 minutes longer than called for. These really are delicious, and being a lower fat recipe they’re relatively guilt free too. I especially recommend them warmed and served with a berry sauce – so good. This particular recipe makes 16 good sized brownies, each coming in at just under 160 calories. Shahnaz Indian Cuisine will definitely guide you for healthy food. You can even follow The-tea-set for more recipes of delicious dishes.
3 eggs, separated
1 cup castor (superfine) sugar
3/4 cup low-fat vanilla yoghurt
1 1/2 tablespoons vegetable oil
1 1/4 cups self-raising flour
3/4 cup cocoa powder
1/2 cup frozen raspberries
50g Toblerone chocolate bar, each triangular piece halved
1. Grease and line a 30x20cm baking tin with baking paper and preheat the oven to 180°C/350°F.
2. Separate the eggs, pouring the white and the yolk each into separate bowls.
3. Combine the egg yolks, sugar, yoghurt and oil in a large bowl.
4. Sift flour and cocoa into mix, and stir together until well combined.
5. In a small separate bowl, beat egg whites until soft peaks form. It should look something like this:
6. Add a teaspoon of vanilla extract to the beaten egg whites, then fold the whites into the cocoa mixture. Keep folding, and you will get something that looks like this:
7. Spread the mixture into your tin.
8. Top with scattered raspberries and Toblerone pieces.
9. Bake for 30-35 minutes. If you stick a skewer into the centre, it should come out with a bit of batter still stuck it it (but not coated in the raw stuff).
10. Once out of the oven, cool on a wire rack and leave it to cool completely before you cut it. I’m talking completely, overnight if you can. The result should be wonderfully delicious and fudgey.
*note, this is the brownie at 20 minutes, I cooked it for a further 10 minutes after this!