Ingredients
-
2
-
75
-
2
-
2
-
1
-
1
-
40
-
40
-
45
-
1
-
2
-
-
-
-
Directions
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 , What is wholemeal self rising flour? I’ve never heard of it
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Steps
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1
Done
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Preheat Oven to 180 Degrees Celsius (160 Degrees For Fan Forced Ovens). |
|
2
Done
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Grease 19cm Square Pan, Line Base and Sides With Baking Paper, Extending Paper 5cm Above Two Opposing Sides of Pan. |
|
3
Done
|
Using Electric Mixer, Beat Eggs and Sugar in Small Bowl Until Thick and Creamy. |
|
4
Done
|
Transfer to a Medium Bowl. |
|
5
Done
|
Blend Coffee and Cocoa With the Water and Oil in a Small Bowl Until Smooth, Stir in Spread (margarine). |
|
6
Done
|
Fold Cocoa Mixture Into Egg Mixture. |
|
7
Done
|
Fold Flour and Chock Bits and Pour Into Prepared Pan. |
|
8
Done
|
Bake Uncovered For About 25 Minutes or Until Brownie Is Firm to the Touch. |
|
9
Done
|
Stand 30 Minutes; Turn Onto Wire Rack. |
|
10
Done
|
Slice and Serve Dusted With Sifted Combined Cocoa Powder and Icing Sugar and Low Fat Ice Cream If Desired. |
