Chocolate and fig brownies
- 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 icingfrostingX sugar, to dust
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)
Total fat 3.5g
–Saturated fat 1.2g
Dietary fibre 1.3g
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