Double Chocolate Brownies


Non-stick baking paper

60g (1/4 cup) margarine

160g (2/3 cup) sugar

125ml (1/2 cup) water

1 tsp vanilla essence

150g (1 cup) self-raising flour

30g (1/4 cup) cocoa powder

50g (1/4 cup) dark Choc Bits

Icing sugar to dust (optional)


Preheat oven to 180C. Line the base and sides of a shallow 20cm square cake pan with non-stick baking paper.

Melt the margarine in a medium saucepan.  Remove from heat.

Using a wooden spoon, stir in the sugar, water and vanilla. 

Into a small bowl, sift together the flour and cocoa powder.  Add to the margarine mixture and with a balloon whisk, whisk until just smooth.

Stir in choc bits.

Pour mixture into the prepared pan and smooth the surface with the back of the spoon.

Bake in preheated oven for 25-28 minutes.

Cool in pan on a wire rack.

Cut into 16 pieces.  Dust with icing sugar.

LunchBox Tips….

This slice is another great find from Diabetic Living Magazine, and is  probably a little too decadent for the everyday lunchbox, but if you are having a special occassion at school, like a birthday or a cake stall, this slice would be perfect.  I have to confess, we have been known to serve  it warm with a little lite cream or ice-cream as a special dessert.  I have also made it minus the choc bits and it still turned out (just remember to adjust the total carbs. if making recipe changes).

Nutritional Information (per brownie):  499kj, 4g total fat (1g sat fat), Omg chol, 101mg sodium, 19g carbs, Og fibre, 1g pro.  Carbohydrate exchanges:  1

Makes 16