Chocolate and fig brownies
These gluten-free chocolate and fig brownies get much of their sweetness from dried figs and are wonderfully easy to make.
Serves: 18
Time to make: 35 mins
Hands-on time: 10 mins
Ingredients
- ¾ cup reduced-fat spread, plus extra to grease
- ½ cup cocoa powder
- ¾ cup (180g) castor sugar
- 2 eggs
- ¾ cup plus 2 tablespoons gluten-free self-raising flour
- 40g dark chocolate chips
- ½ cup dried figs, chopped
- 2 teaspoons icing sugar, to dust
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Instructions
1 Preheat the oven to 180ºC/fan 160°C/gas 4. Lightly grease and line a 16x28cm baking tray with baking paper. Put the spread and cocoa in a small pan over a low heat. Cook, stirring, until the spread melts and the mixture forms a paste. Or melt in the microwave for around 45 sec, then stir to a paste.
2 Transfer the paste to a large mixing bowl, then add the sugar and stir to combine. Beat in the eggs, then the flour until combined. Stir in the dark chocolate chips and figs.
3 Spoon the mixture into the prepared baking tray and smooth over the surface. Bake for 20–25 min until slightly raised and firm to the touch.
4 Cool in the tin, then cut into 18 brownies and lightly dust with icing sugar to serve.
Nutrition Info (per serve)
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Calories 121cal
-
Kilojoules 506kJ
-
Protein 1.8g
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Total fat 3.5g
-
–Saturated fat 1.2g
-
Carbohydrates 21.7g
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–Sugars 16.1g
-
Dietary fibre 1.3g
-
Sodium 118mg
-
Calcium 27mg
-
Iron 0.8mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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2 comments on Chocolate and fig brownies
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Can you substitute cacao for cocoa?
Hi there
Thanks for your question. You can use cacao powder but the flavour may be slightly more bitter.
Warm regards
Jenny, HFG editor