Servings: 12 Preparation Time: 15 min Cooking Time: 25 min Level of Difficulty: Easy
Good news...it is possible to make a lowfat chocolate brownie! You can substitute walnuts with pecan nuts for a bit of variation.
Ingredients
1 x 3 second spray(s) oil spray 175 g white selfraising flour
1 tsp cocoa powder
100 g brown sugar
100 g Canola Spread, melted
1 tbs vinegar
1 tsp vanilla bean extract
60 g walnuts, coarsley chopped
Instructions
Preheat the oven to 180°C. Spray a 20cm square baking tin with oil.
Sift the flour, a pinch of salt and cocoa into a bowl, add the sugar and stir to combine.
Combine the canola spread, vinegar, vanilla and walnuts in a bowl with 200 ml of water, then add this to the dry ingredients. Stir well to make sure there are no lumps of flour left, then pour mix into prepared tin.
Bake for 25 minutes, then cool in the tin for 15 minutes before transferring to a wire cake rack to cool further before eating.
Notes
These are best stored in an airtight container in the pantry for up to 1 week.