Diabetic Living Australia – May-June 2019

2 Tbsp chopped

walnuts

2 Tbsp dark choc bits

2 Tbsp caramel topping

1 Preheat oven to 170°C

(fan-forced). Line an 18cm

(base measurement) square

cake tin with baking paper,

letting it overhang the sides.

2 Put beans, margarine and

the ½ cup choc bits in a food

processor. Cover and process until

well combined. Add eggs, sugar,

cocoa and vanilla to the processor.

Cover and process until mixture is

almost smooth. Combine the flour

and baking powder in a bowl. Add

to the chocolate mixture. Cover

and process until just combined.

3 Spread batter into lined tin.

Bake for 10 minutes. Sprinkle with

nuts and 2 Tbsp choc bits. Bake for

12-15 minutes or until a skewer

inserted into the brownie (about

5cm in from edge) comes out

clean. Set aside to cool in the

tin on a wire rack.

4 Use baking paper to lift out

of the tin. Cut into 16 pieces.

Before serving drizzle each piece

with a little caramel topping.

COOK’S TIP

Keep in an airtight container in

the fridge for up to 1 week. ■

BLONDE BROWNIES
PREP TIME: 10 MINS
COOK TIME: 20 MINS
SERVES 20 (1 PIECE PER SERVE:
AS AN OCCASIONAL DESSERT
OR SNACK)

2 Tbsp plain flour
110g (½ cup) white sugar
or granulated sugar
substitute
45g (1⁄4 cup) dark brown sugar
60ml (1⁄4 cup) canola oil
60g egg
1 tsp vanilla extract
150g (1 cup) plain flour
80g (1⁄3 cup) white choc bits
55g (1/3 cup) unsalted shelled
pistachio nuts, coarsely
chopped

1 Preheat oven to 170°C

(fan-forced). Spray an 18cm

(base measurement) square

cake tin with cooking spray.

Add the 2 Tbsp of flour and

turn the tin to coat in the flour,

discarding any excess flour.

2 Combine sugars, oil, egg

and vanilla in a medium bowl.

Stir in 1 cup of flour until

combined. Press evenly into

the bottom of the lined tin.

Sprinkle with the white choc

bits and pistachio nuts, pressing

down slightly into the mixture.

3 Bake brownie for 18 minutes

or until the edges are golden.

Set aside in the tin on a wire

rack to cool. Once cool cut

into 20 pieces.

Serve for

arvo tea or

an evening

sweet treat AD

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NUTRITION INFO

PER SERVE 538kJ,

protein 2g, total

fat 6g (sat. fat 1g),

carbs 17g, fibre 1g,

sodium 8mg

• Carb exchanges 1
  • GI estimate medium

54 MAY/JUNE 2019 diabetic living

treats