treats
NUTRITION INFO
PER SERVE (with
sugar) 637kJ,
protein 4g, total
fat 6g (sat. fat 1g),
carbs 21g, fibre 2g,
sodium 48mg- Carb exchanges 1½
- GI estimate high
PER SERVE (with
sugar substitute)
601kJ, protein 4g,
total fat 6g (sat. fat
1g), carbs 18g, fibre
2g, sodium 48mg- Carb exchanges 1
- GI estimate high
LAYERED BROWNIES
PREP TIME: 30 MINS
COOK TIME: 30 MINS
SERVES 24 (1 PIECE PER SERVE: AS AN
OCCASIONAL DESSERT OR SNACK)
80g (1/2 cup) brown sugar
80g light margarine
140g tub unsweetened
apple puree
1⁄4 tsp bicarbonate of soda
3 x 60g eggs, lightly whisked
300g (2 cups) plain flour
140g (1½ cups) quick cooking oats
60g (1⁄4 cup) white sugar or
granulated sugar substitute
2 Tbsp canola oil
3 Tbsp Dutch-processed cocoa
powder
½ tsp baking powder
50g choc chips
2 Tbsp skim milk
2 Tbsp chopped
walnuts
3 Tbsp quick cooking
rolled oats, extra1 Preheat oven to
170°C (fan-forced).
Line a 20cm (base
measurement) square
cake tin with baking
paper, letting it
overhang the sides.
2 Put the brown sugar,
margarine, apple puree
and bicarbonate of
soda in a medium bowl.Using electric mixers, beat on
medium until well combined.
Add one of the eggs and beat
until well combined. Add 1 1 / 2 cups
of the flour and beat until just
combined. Stir in the 1 1 / 2 cups of
oats. Set aside 1 / 2 cup of the oat
mixture. Spread the remaining
oat mixture in the lined tin. Bake
for 12 minutes or until just set.
3 Meanwhile, whisk the white
sugar, oil and remaining eggs in
a bowl. Stir in the cocoa, baking
powder and remaining flour.
Stir in the choc chips and milk.
4 Pour the mixture over the
partially baked base, gently
spreading out if necessary. Stir
the walnuts and the 3 Tbsp of
the oats into the reserved oat
mixture (mixture may be a little
soft). Crumble over the top of
the cocoa mixture. Bake for
13-15 minutes or until the top
is puffed and set. Set aside in the
tin to cool on a wire rack. Use the
baking paper to lift the brownie
out of the tin. Cut into 24 pieces.Cook’s Tip
Layer brownies
between pieces
of baking paper
in an airtight
container.
Keep in the
fridge for up
to 5 days or
freeze for up
to 3 months.