Low-fat chocolate brownies

Recipe = 18 Servings

Amount Per Serving (approx.)

Ingredients  

2 tbs Lite Nuttelex

1 cup skimmed fat ricotta

300g dark chocolate

1/2 cup frozen raspberries (allow to come to room temp)

1 cups coconut sugar

1 tsp vanilla essence

3/4 cup whole-meal self raising flour

1/4 cup cocoa powder, sifted

1/2 cup chopped hazelnuts (or use a mix or your favourite)

3 eggs

Cocoa powder, to dust

Directions

Preheat oven to 150°C fan-forced. Grease a 6cm-deep, 20cm (base) rectangular pan. Line base with baking paper and spray with canola oil.

Place Nuttelex, vanilla and 200g chocolate in a large heatproof bowl. Place bowl over saucepan (don’t let bowl touch water) stir mixture until smooth and combined. Cool slightly.Combine sugar, flour, cocoa, 2 tablespoons walnuts and remaining chocolate (broken into pieces) in a large bowl. 

Add butter mixture, ricotta, raspberries and eggs and stir to combine. 

Pour into prepared pan and bake for 1 hour or until a skewer inserted in centre comes out with crumbs clinging. Cool completely in pan and dust with cocoa. 

Big thanks to the talented Lily for sharing this recipe! You can visit her blog with more recipes here lilysfoodloves.blogspot.com.au