Tag Archives: chocolate

Brownies with a difference

What a great way to increase your fibre intake….

These brownies are delicious, you would not know that they have chickpeas in them!

The addition of chickpeas allows the amount of fat you would normally add to brownies to be greatly reduced and of course the fibre greatly increased.

I was a bit doubtful myself as to what they would turn out like, but I will definitely be making them again…enjoy!

Hi Fibre Brownies

Makes 16 brownies

Ingredients

  • 1 tbsp linseeds
  • 1 cup cooked chickpeas, drained and rinsed
  • 1 1/2 tsp vanilla essence
  • 1/2 cup canola oil
  • 4  eggs
  • 3/4 cup wholemeal self raising flour
  • 1 1/4 cups sugar
  • 1/2 cup dark cocoa powder

Directions

Preheat oven to 170ºC

Line a 8″ x 8″ cake tin with baking paper.

In a blender, process linseeds to a fine powder.  Add chickpeas and process until smooth.  Add vanilla, oil
and eggs.  Blend for 10-20 seconds to a smooth consistency.

In a mixing bowl, combine sifted flour, sugar and cocoa.

Add combined bean mixture to dry ingredients, mix well.

Pour batter into baking dish.

Bake for 30-35  minutes, or until brownies are cooked through and knife inserted in the centre comes out clean.

Each (60g) brownie has 816kJ or 194 calories, 1 g of saturated fat and 2g of fibre

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Chocolate Pecan & Cranberry Biscuits

It’s been a while between posts, but this one was worth waiting for as it’s time for a chocolate fix!

It is quite difficult to make a low fat biscuit as compared to a cake or muffin where you can use fruit purees in place of fat.  Using fruit purees in a biscuit significantly changes the texture of a biscuit however and makes it more cake-like.  This is not good!  It is also difficult to make a low fat biscuit without some butter due to the flavour and texture that butter provides a biscuit.  I was able  to cut down the amount of butter used however (important to lower saturated fat content) by using half oil and this seems to work well 🙂  I also managed to cut the sugar back a little in these, however again cutting back too much does affect the quality and makes a not-so-nice biscuit.

So after many trials and tribulations this version of delicious chocolate bikkies were a hit at work so I am confident you will enjoy them also.

They are a lovely little crisp biscuit with an increase in fibre (from using 1/2 wholemeal flour) and of course the reduced fat and sugar content as compared to a regular chocolate biscuit.  They are also rather quick and easy to make – they take around 10 minutes to mix up and I manage to do them all in one bowl (less washing up!!).  Once cold, store the biscuits in an air-tight container.  If you don’t want to cook all the mix at once it will keep in the fridge for 5 days (well covered so the mix won’t dry out) or you could try freezing it for a week.  Allow to completely thaw before baking. Most of all – Enjoy 🙂

Chocolate Pecan and Cranberry Biscuits

 

Makes 28 biscuits

  • 60g (¼ cup) butter, soft/room temperature
  • ½ cup (80g) sandy brown sugar
  • 2 Tbspn white sugar
  • ¼ cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ cup plain flour
  • ½ cup wholemeal plain flour
  • ¼ cup Dutch cocoa powder 
  • ¼ cup pecans or walnuts, roughly chopped
  • 1/3 cup dried cranberries (craisins) or raisins (chop if large) or use half and half

Preheat oven to 170 degrees.  Line 2 biscuit trays with baking paper

In a large bowl and with a wooden spoon, beat together the butter, sugar and oil until light and creamy. Add egg and vanilla and beat until well combined.

Sift together both flours and cocoa. Add the pecans and craisins and stir to coat (this will evenly distribute the pecans and craisins through the biscuits). Tip flour mix into butter mix and stir through until well combined.

Place heaped teaspoons of mixture on biscuit trays, this is easiest done using 2 teaspoons – one to scoop out the mixture and the other to scoop the mix off that teaspoon onto the baking tray.  Flatten slightly and  leave a little room between each biscuit (this is important to help with even baking). Bake for 12 minutes.  They are actually best cooked one tray at a time in the centre of the oven.

Do not over-bake as they can become tough or dry.

Each 20g biscuit has 83 calories and 1.5g saturated fat

Compared with a standard chocolate biscuit (also 20g) which has approx 100 calories and more than 2g saturated fat

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Filed under Biscuits, Chocolate

Low Fat Chocolate Brownie

You would never guess that this brownie is low fat!  It is a seriously lusciously chocolatey, moist and delicious brownie.  In fact when I took some to a recent function, nobody realised that it was low fat, the brownies all disappeared really quickly and I had quite a few compliments!

The original recipe is from the Heart Foundation’s ‘Deliciously Healthy’ Cookbook. Of course I have changed it ever so slightly. I cut back the sugar a bit and used half wholemeal flour to increase the fibre content (and slightly lower the GI!)  Using Dutch cocoa is the secret to getting the gorgeous dark color and the deliciously rich chocolatey flavour.  If you can stop it from being eaten, it will keep well for up to 4 days (I haven’t managed to have any left past then to check!).  I’m sure it would also be fine to freeze for a week or so. 

Best of all, it’s really quick and easy to whip up a batch.  Enjoy 🙂

Low Fat Chocolate Brownie

Makes 32 brownies

1/2 cup of wholemeal plain flour

1/2 cup of white self-raising flour

1 teaspoon bicarbonate of soda

3/4 cup Dutch cocoa

2 eggs, lightly beaten

1 cup of sandy brown sugar 

1 teaspoon of pure vanilla essence

1 1/2 tablespoons of olive oil

200g of low fat natural yoghurt

1/2 cup of apple puree

200g  frozen raspberries or other mixed berries, optional but very yummy

Method

Preheat oven to 170°C. Line an 18 x 28cm slice tray with baking paper

Sift together the flours, bicarbonate of soda and cocoa into a large bowl.  Mix in sugar, then stir through berries to coat well with flour.  Make a well in the centre

Whisk together the eggs, oil, vanilla, apple puree and yoghurt in a medium bowl. Add to the flours and fold through until well combined.

Spoon the mixture into the prepared tray and bake for approx 30 minutes.  It is cooked when the brownie is firm to touch, however it may still be a little soft right in the centre.

When cooled, cut brownie into 8 x 4 = 32 slices

Each delicious (32g) brownie has a mere 62 calories, 1.5g fat of which a tiny 0.4g is saturated and 0.8g fibre 🙂

(A 32g ‘regular’ brownie would normally have around 150 calories, 8g total fat and 4g saturated fat – unsure about fibre content but guaranteed to be less!)

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Filed under Cakes, Chocolate, Slices

Oh So Gooey, Lovely Chocolate and Prune Brownies

I have to admit that I am actually not much of a chocolate fan, however I do find these rather yummy 🙂

The original recipe was given to me by a friend and had more butter and sugar in it, which I cut back (slightly) and added prunes which help to add to the lovely, gooey texture.

By cooking the cocoa with the butter and sugar,  you develop the chocolate flavour so that the brownies taste like they have real chocolate in them.  I use Dutch cocoa which is darker in colour and has a richer flavour than those available in regular supermarkets.

I do encourage you to try making them, they are quick and easy.  However I will warn you that it is hard to stop at just one!

Chocolate and Prune Brownies

  • 120g butter
  • 1 ¼ cups caster sugar
  • 2/3 cup Dutch cocoa powder
  • 2 large eggs
  • 1/3 cup (100g) pre-soaked prunes*, pitted and roughly torn apart or chopped
  • ½ cup plain flour

Preheat oven to 160°C.

Line a 20cm square baking tin with baking paper.

Combine the butter, sugar and cocoa in a small saucepan and stir over a low heat until butter melts.  Cook for a further 2 minutes stirring constantly.

Set aside to cool down.  When cooled, add eggs one at a time, using a wooden spoon to mix in. Add prunes, then flour and mix until well combined. Spread evenly into the prepared tin.

Bake for 20-25 minutes, or until just set.

Allow to cool completely before cutting into 24 pieces.

*To pre-soak prunes, simply pour boiling water over to cover and leave to go cold.  Store in the fridge.  I prefer to eat my prunes this way 🙂

 Each little gooey brownie has a mere 106 calories and nearly 2g of fibre!

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Filed under Chocolate, Slices