Chocolate Brownies
Over a year ago
4,460 views
Ingredients
Accompaniment
SponsoredLouis Jadot Macon Blanc - Featured BBC 2 What to eat now
Minerally, unoaked with lemon and apple fruit character, delicate and well balanced. Founded in 1859 this label has become the reliable stamp of quality and consistency. The Maconnais is located in the Southern part of Burgundy, close to the famous Cote d'Or a region ideal for growing Chardonnay. Buy this wine if you like: Chardonnay with mineral freshness and delicate friut.
Description
You can enjoy all the indulgence of one of our favourite treats, safe in the knowledge that Light At Heart keeps the sugar level lower than normal.
Method
-
1
1. Preheat the oven to 180 C/Gas 4 (if using a fan assisted oven adjust the temperature accordingly.
2. Grease and line a 18cm square tin.
3. Pop the chopped hocolate and butter into a heat proof bowl and set over a pan of very gently simmering water to melt.
4. Carefully remove the bowl from the heat and leave to cool.
5. Lightly beat the eggs and egg yolk with 2 tablespoons of cold water.
6. Stir the Light at Heart White into the chocolate, followed by the egg mixture.
7. Sift in the flour and baking powder and gently fold together using a large metal spoon.
8. Pour into the tin and bake for 20 to 30 minutes.
9. Leave to cool in the tin and then turn out on to a chopping board.
10. Cut into 16 squares.
Chef's Tips
It is not a good idea to melt the chocolate in the microwave as the chocolate can easily overheat.
When baking the brownies check after 20 minutes, if you overcook them the brownies may be a little too dry.
If you want a less rich brownie, use dark Belgian cooking chocolate with 50% cocoa solids instead.
What is Tate & Lyle Light at Heart - White - sugar I presume???