Choc-berry brownies

1 Preheat oven to 180°C. Coat a 20cm-square cake tin with a light spray of oil then line tin with baking paper.

2 Beat spread and sugar with a wooden spoon. Add eggs and beat to combine. Fold milk, banana, cocoa and flours into egg mixture until just combined. Fold chocolate and berries into brownie mixture.

3 Spoon mixture into tin and bake for 20-25 minutes or until firm to the touch. Leave cooked mixture to stand in tin for 10 minutes. Slice in 16 squares. Dust brownies with icing sugar and/or chocolate powder.

How we did it

• Halved the sugar and sweetened with a banana.
• Used 75 per cent less chocolate and added cocoa powder for richer flavour.
• Replaced butter with reduced-fat spread to lower saturated fat and kilojoules.
• Swapped walnuts for mixed berries to cut kilojoules.
• Used trim milk rather than dark-blue-top milk to cut fat.

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• 470kJ/113 cal
• 10g fat
• 4g sat fat
• 8g sugars