ESPRESSO CHERRY
CHOCOLATE
BROWNIES
PREP TIME: 15 MINS
COOK TIME: 25 MINS
SERVES 16 (1 PIECE PER SERVE:
AS AN OCCASIONAL DESSERT
OR SNACK)50g (½ cup) Dutch-processed
cocoa powder
50g (1⁄3 cup) plain flour
55g (1⁄3 cup) wholemeal
plain flour
1½ tsp baking powder
1 tsp instant espresso coffee
powder
2 x 60g eggs, lightly whisked
125g (¾ cup) dark brown sugar
110g (½ cup) white sugar
80ml (1⁄3 cup) canola oil
2 tsp vanilla extract
65g (½ cup) frozen
unsweetened pitted
dark cherries, thawed,
chopped
1 Tbsp icing sugar1 Preheat oven to 170°C
(fan-forced). Line an 18cm
(base measurement) square
cake tin with baking paper,
letting paper overhang sides.
2 Combine the cocoa, flours,
baking powder and coffee in
a medium bowl. In a separate
bowl use electric beaters to
whisk eggs, sugars, oil and
vanilla until well combined.
Add sugar mixture and
cherries to flour mixture and
mix until just combined.
Spread batter into lined tin.
3 Bake brownies for 20-25
minutes or until slightly
puffed (the batter will
continue to cook while
cooling). Set aside in the
pan for 5 minutes to cool.
4 Using the edges of the
baking paper, lift the uncut
brownies out of the tin and
set aside to cool on a wire
rack. Dust with icing sugar.
Cut into 16 brownies.NUTRITION INFO
PER SERVE 609kJ,
protein 2g, total
fat 6g (sat. fat 1g),
carbs 21g, fibre 1g,
sodium 49mg- Carb exchanges 1½
- GI estimate medium
2 To make the brownie layer,
combine flour, sugar, cocoa
powder and bicarbonate of soda
in a medium bowl. Whisk the
yoghurt, egg, milk and vanilla
together in a separate bowl.
Add yoghurt mixture into flour
mixture and mix until combined.
Spread batter into the lined tin.
3 For the cheesecake layer, using
electric beaters beat cream cheese,
yoghurt, eggs, sugar and vanilla
extract until well mixed. Pour
mixture evenly over brownie layer.
4 Drop teaspoonfuls of the
raspberry spread onto the
cheesecake layer. Using a knife
or thin metal skewer, swirl the
spread into the cheesecake layer.
5 Bake brownies for 30 minutes.
Reduce oven to 150°C (fan-forced).
Bake for a further 20 minutes or
until cheesecake layer is set (the
centre should not jiggle). Set aside
in the tin on a wire rack to cool.
Cover. Place in fridge for at least
2 hours to chill. Cut into 20 pieces.
COOK’S TIP
Keep in an airtight container
in the fridge for up to 1 week.
NUTTY CHOCOLATE
AND CARAMEL
BROWNIES
PREP TIME: 15 MINS
COOK TIME: 25 MINS
SERVES 16 (1 PIECE PER SERVE: AS AN
OCCASIONAL DESSERT OR SNACK)
420g can no-added-salt black
beans, rinsed and drained
80g light margarine, melted
95g (1/2 cup) dark choc bits
2 x 60g eggs, lightly whisked
110g (½ cup) sugar or granulated
sugar substitute
30g (1⁄4 cup) Dutch-processed
cocoa powder
1 tsp vanilla extract
50g (1⁄3 cup) plain flour
½ tsp baking powder
diabetic living MAY/JUNE 2019 53