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.
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!