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chocolate brownie diabetic


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.


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  1. Preheat oven to 180 degrees celsius
  2. Grease 19cm square pan
  3. Line base and sides with baking paper
  4. Extending paper 5cm above two opposing sides of pan
  5. Using electric mixer
  6. Beat eggs and sugar in small bowl until thick and creamy
  7. Transfer to a medium bowl
  8. Blend coffee and cocoa with the water and oil in a small bowl until smooth
  9. Stir in spread
  10. Fold cocoa mixture into egg mixture
  11. Fold flour and chock bits and pour into prepared pan
  12. Bake uncovered for about 25 minutes or until brownie is firm to the touch
  13. Stand 30 minutes
  14. Turn onto wire rack
  15. 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

cooking chocolate brownie  diabetic

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Brown sugar

Instant coffee granules

Cocoa powder


Olive oil

Dairy-free margarine

Wholemeal self-rising flour

Dark chocolate chips

Icing sugar

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