Chocolate Brownie (Diabetic)
- Ready In:
- 2 eggs
- 75 g brown sugar (1/3 cup firmly packed)
- 2 teaspoons instant coffee granules
- 2 tablespoons cocoa powder
- 1 tablespoon water
- 1 tablespoon olive oil
- 40 g low-fat dairy-free margarine (melted)
- 40 g wholemeal self-rising flour (1/4 cup)
- 45 g dark chocolate chips (1/4 cup)
- 1 teaspoon cocoa powder (extra)
- 2 teaspoons icing sugar
- Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
- Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
- Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
- Transfer to a medium bowl.
- Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
- Fold cocoa mixture into egg mixture.
- Fold flour and chock bits and pour into prepared pan.
- Bake uncovered for about 25 minutes or until brownie is firm to the touch.
- Stand 30 minutes; turn onto wire rack.
- Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
"With the demise of the forums and with no more interaction on site with what was a great community and it was a pleasure to get to know so many of you over the years and to have had the privilege of meeting some of you in person. For me now this is just another recipe site like to many on the net, it has lost its specialness, such a pity especially when Scripps changed the name from Recipezaar to Food.com and made this statement sorry cannot replicate here as considered invalid but they basically said yes the community was valuable hence .com was short for community but it was a pack of lies as they were not willing to put the money into that community and got rid of the forums which was the community so for .com has become .crap."
Join The Conversation
Okay...I have to admit, I did make a few changes/subtitutions. I doubled the recipe and used Egg Beaters, Splenda brown sugar, and Ideal powdered sugar substitute. I also added some chopped pecans that I wanted to use up. Instead of mixing the chocolate chips into the batter, I sprinkled mini semi-sweet chocolate chips on top of the batter. I baked it in a 9 x 13 pan, let it cool, cut into squares and sprinkled the Ideal powdered sugar substitute on top. Took a platter to work and had six pieces to keep for me. The brownies were moist, cakey and yummy. They were gone in no time and no one could believe that they were pratically sugar free. Made for Aus/NZ Tag Game.