Indulge yourself with a wholegrain chocolate fudge brownie that contains much less saturated fat than traditional recipes, but much more flavour.

 

Preparation time: 20 minutes

Baking time: 20–25 minutes

Per serving: 163kcal, 4g protein, 24g carbohydrate, 2.5g fibre, 7g total fat (2g saturated fat), 30mg cholesterol, 0.1g salt (trace)

Ingredients

  • 85g plain dark chocolate 
  • 80g wholemeal flour
  • 80g oat bran
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 30g cocoa powder
  • 4 medium egg whites 
  • 3 medium eggs
  • 270g soft light brown sugar
  • 180ml unsweetened apple purée 
  • 4 tablespoons canola (rapeseed) oil
  • 1 teaspoon pure vanilla extract
  • 100g plain dark chocolate chips
  • 40g chopped pecan nuts or walnuts

Ingredient notes:

  • In this recipe, we've lowered the GL by replacing some of the flour with oat bran and seasoning the brownies with cinnamon, a delicious complement to the chocolate.
  • Fruit purées, such as apple and prune, can be used very successfully as a fat replacement in baking. Ready-made apple sauce is normally sweetened with sugar, so make your own apple purée from sweet dessert apples. Another alternative is to use apple purée prepared for babies, as this will be sweetened with fruit concentrate.

RECIPE METHOD

  1. Preheat the oven to 180°C/gas 4. Coat a 23 × 33cm baking tin or ovenproof dish with cooking spray.
  2. Melt the chocolate in a heatproof bowl set over a pan of barely simmering water, or in the microwave. Stir until smooth.
  3. Combine the flour, oat bran, cinnamon and salt in a medium bowl. Sift in the cocoa powder. Whisk to blend the dry ingredients.
  4. Beat the egg whites with the whole eggs and sugar in a large mixing bowl, using an electric mixer or a whisk, until smooth. Add the apple purée, oil and vanilla extract and beat until blended. Mix in the melted chocolate.
  5. Add the flour mixture and beat into the egg mixture at low speed, or whisk together gently, just until all the dry ingredients are moistened. Stir in the chocolate chips. Scrape the mixture into the prepared baking tin or ovenproof dish, spreading evenly. Sprinkle with the chopped nuts.
  6. Bake the brownies for 20–25 minutes or until the top springs back when touched lightly. Leave to cool completely in the tin set on a wire rack, then cut into 24 squares. One serving is one 5cm square.

And if you enjoyed them, try our rather indulgent chocolate cheese cake recipe.

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