Chocolate Brownie (diabetic)

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• 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

Recipe

• 1 preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
• 2 grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
• 3 using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
• 4 transfer to a medium bowl.
• 5 blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
• 6 fold cocoa mixture into egg mixture.
• 7 fold flour and chock bits and pour into prepared pan.
• 8 bake uncovered for about 25 minutes or until brownie is firm to the touch.
• 9 stand 30 minutes; turn onto wire rack.
• 10 slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.