chocolate brownie diabetic

Desciption

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.

Steps

Preheat oven to 180 degrees celsius
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
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

Step 11

Total Time in Minute 40

Ingredients Count 10

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Ingredients

Eggs

Brown sugar

Instant coffee granules

Cocoa powder

Water

Olive oil

Dairy-free margarine

Wholemeal self-rising flour

Dark chocolate chips

Icing sugar

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