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    You are in: Home / Recipes / Chocolate Brownie (Diabetic) Recipe
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    Chocolate Brownie (Diabetic)

    Chocolate Brownie (Diabetic). Photo by Crafty Lady 13

    1/10 Photos of Chocolate Brownie (Diabetic)

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    I'mPat's Note:

    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.

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    Ingredients:

    Serves: 16

    Yield:

    brownies

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
    2. 2
      Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
    3. 3
      Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
    4. 4
      Transfer to a medium bowl.
    5. 5
      Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
    6. 6
      Fold cocoa mixture into egg mixture.
    7. 7
      Fold flour and chock bits and pour into prepared pan.
    8. 8
      Bake uncovered for about 25 minutes or until brownie is firm to the touch.
    9. 9
      Stand 30 minutes; turn onto wire rack.
    10. 10
      Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.

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    Ratings & Reviews:

    • on December 09, 2010

      45

      This was moist but more cake than brownie. I loved the coffee but used normal flour. They were greatly enjoyed and cut and kept well.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 28, 2009

      45

      These are pretty good for being low-fat and low sugar. Very moist, but I think next time I will use all-purpose flour rather than wholemeal (which I assume is the same as whole wheat?) Didn't care for the texture of the whole wheat. I liked the coffee flavor and may increase the amount next time. I skipped the "dusting" step because I used these as a base for some no sugar added/low-fat ice cream. Thank you, btw, for the cup measurements in parentheses :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2009

      45

      I too would reduce the coffee in this... but the Scout leaders for whom this was a gift are true Dutch and love their coffee, so know your recipients LOL. I took the photo at home so didn't dust it with icing sugar/coffee until after I had transported it (and then realised I'd forgotten to bring the camera for the extra photo). Chocolate chips are very hard to find here so I blitzed some dark chocolate in the food processor into pieces and it went well. Please see my Rating System: 4 excellent stars for an easy to make recipe that will disappear fast. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)

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    Nutritional Facts for Chocolate Brownie (Diabetic)

    Serving Size: 1 (17 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 53.6
     
    Calories from Fat 21
    40%
    Total Fat 2.3 g
    3%
    Saturated Fat 0.8 g
    4%
    Cholesterol 23.2 mg
    7%
    Sodium 10.7 mg
    0%
    Total Carbohydrate 7.9 g
    2%
    Dietary Fiber 0.4 g
    1%
    Sugars 7.1 g
    28%
    Protein 1.0 g
    2%

    The following items or measurements are not included:

    dairy-free margarine

    wholemeal self-rising flour

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