Chocaholics' choice... indulge your dark side with a squidgy square of chunky chocolate brownie.
Chocolate Brownies:
| |
| 115g (4oz) | plain chocolate
|
| 55g (2oz) | Stork Baking Liquid
|
| 3 | medium eggs
|
| 225g (8oz) | castor sugar
|
| 1 | teaspoon vanilla extract
|
| 40g (1½oz) | plain flour
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| 25g (1-oz) | cocoa powder
|
| 1 | teaspoon baking powder
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| 55g (2-oz) | set natural yoghurt
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| 85g (3-oz) | pecans or walnuts, finely chopped
|
Method:
- Break the chocolate into a bowl, add the Stork and melt over a pan of hot water (or in a microwave on medium power).
- In a large bowl, whisk the eggs with the sugar and vanilla until creamy and slightly thickened.
- Sieve the dry ingredients and add to the eggs with the chocolate mixture, yoghurt and nuts. Mix gently.
- Pour into a greased 22cm (9 inch) square tin.
- Bake in a preheated oven at 170°C, 160°C fan oven, gas mark 4 for 45-50 minutes.
- Leave to cool before cutting into squares.
| Each 65g serving (1 portion) contains |
|---|
| Calories kcal | 246 | 12% |
| Sugars g | 24.7 | 27% |
| Fat g | 13.4 | 19% |
| Saturates g | 3.5 | 18% |
| Salt g (based on sodium) | 0.3 | 5% |
*Guideline Daily Amounts (GDAs) based on values for women
