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Chocolate and sultana brownies

Great with a tea or coffee, and in lunch boxes. Any leftover brownies will keep well in an airtight container

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Ingredients (Serves 12)

  • 3 egg whites
  • 300g/11oz low fat cream cheese
  • 25g/1oz granular Canderel
  • 40g/11⁄2oz cocoa powder, sifted
  • 2 tsp vanilla extract
  • 3 tbsp full-fat milk
  • 75g/3oz plain flour
  • 1 tsp baking powder
  • 75g/3oz sultanas
  • 50g/2oz dark chocolate, broken into small pieces

Preheat the oven to 180°C, 350°F, Gas 4 and line a 15cm/6in square baking tin with parchment paper.

Place the egg whites in a large bowl and whisk until they form soft peaks. In a separate bowl, combine the cream cheese with the Canderel. Add the cocoa powder, vanilla extract and milk to the cream cheese mixture and beat well until smooth. Fold in the egg whites until they’re evenly incorporated.

Sift the flour and baking powder together over the egg white and cream cheese and gently fold it in, along with the sultanas and chocolate pieces. Spoon the mixture into the prepared tin and bake in the preheated oven for 20-25 minutes until springy to the touch. Remove from the oven and leave to cool slightly in the tin, then cut into squares and serve warm.



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