Brownies
By Morrisons
Published on 05 September 2022
These
brownies replace flour with ground almonds for a more nutritious bake. It also
allows for the fudge like texture that you can lose when not using as much
sugar or eggs as we are doing here.Time and servings
1 hrTotal time
30 minsPrep time
30 minsCooking time
Ingredients
- 1 tsp of vanilla pos paste
- 2 tbsp of milk/plant based mlik
- 2 tbsp of cocoa cpowder
- 0 tsp of baking powder
- 200 g of ground almonds
- 1 2 eggs
- 140 g of benecol spread
- 150 g of brown sugar
- 190 g of chocolate
Method
Step 1
You will need a 20x20cm square cake tin Preheat oven to 160c Fan (180c convection oven) Melt 140 g of chocolate in a bain marie and let it cool for 5 minutes. Whisk the sugar and Benecol spread together until flight and fluffy and then add the eggs and whisk again. Stir in the milk, vanilla and ground almonds and then sift over the salt, baking powder and cocoa. Fold in the sieved ingredients and then the melted chocolate and pour into a lined tin and bake on the middle shelf for 22-24 minutes, there should still be a slight wobble in the centre. If you wish, chop the remaining chocolate into small pieces and scatter them on the hot brownie to melt and set. Once out of the oven and cooled in the tin, refrigerate for a couple of hours or overnight before slicing and serving.