Brownies
These brownies replace flour with ground almonds for a more nutritious bake. It also allows for the fudge-like texture that you can lose when not using as much sugar or eggs as we are doing here.
Benecol Recipe by Milli Taylor
20 BITESIZE BROWNIES
Preparation time
Over 30 mins Ingredients
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140g60-70% cocoa solid chocolate (plus 50g extra for decorating)
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150gsoft brown sugar
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140g
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2medium eggs
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2 tbspmilk/plant based milk
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1 tspvanilla paste
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200gground almonds
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pinchof fine sea salt
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1/2 tspbaking powder
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2 tbspcocoa
Method
You will need a 20x20cm square cake tin
- Preheat oven to 160c Fan (180c convection oven)
- Melt 140 g of chocolate in a bain marie and let it cool for 5 minutes.
- Whisk the sugar and Benecol spread together until light and fluffy and then add the eggs and whisk again.
- Stir in the milk, vanilla and ground almonds and then sift over the salt, baking powder and cocoa.
- Fold in the sieved ingredients and then the melted chocolate and pour into a lined tin and bake on the middle shelf for 22-24 minutes, there should still be a slight wobble in the centre.
- If you wish, chop the remaining chocolate into small pieces and scatter them on the hot brownie to melt and set.
- Once out of the oven and cooled in the tin, refrigerate for a couple of hours or overnight before slicing and serving.
Products used in this recipe
