I usually groan when I see a recipe title for low-fat chocolate brownies. To me brownies should be sinfully chocolaty and so sticky you have to lick all the mixture off your fingers; more often than not low-fat brownies disappoint in both areas.
Not now though, thanks to weight watchers the perfect chocolate brownie recipe has been created, and at only 3 propoints per serving. Whilst cooking these the house filled with the smell of chocolate, and thanks to the dried prunes they are deliciously sticky.
Low-fat Chocolate Brownies
Yields - 16
Propoints - 3
75g plain flour
50g cocoa powder
125g caster sugar
50g low fat spread, melted
1 teaspoon vanilla extract
50g pitted soft prunes, chopped finely
50g maltesers, crushed
2 eggs, lightly beaten
Preheat the oven to gas marl 4/180 Celsius and line a 19cm square nonstick baking tin with baking parchment.
Sift the flour and cocoa into a bowl and stir in the sugar. Add the low fat spread, vanilla, prunes, maltesers and beaten egg and stir to bring the mixture together.
Spoon into the prepared tin and bake for 15-20 minutes until just firm to the touch. Leave to cool in the tin for 5 minutes, then carefully remove and cool completely on a wire rack. Cut into 16 pieces and store in an airtight container for 3 days.