You don’t often see “low calorie chocolate” as part of the same sentence, but continuing my quest for great quark recipes, (and yes, it still sounds like a hilarious word to me!) I turned my attention to sweet things. It’s probably the area of my baking that could do with the most calorie reduction even though it’s usually dairy free!
The recipe I settled on turned out as brownies but started life as cake!
I didn’t bother with the butter icing once I’d decided to make this as brownie squares – it sort of defeated the point of making it low-fat and low sugar in the first place to me.
175g Doves Farm Gluten Free Flour
50g Cocoa Powder
1 teaspoon Baking Powder
90g Tate & Lyle Light Brown Sugar/Stevia Blend
75ml Rice Bran Oil
2 Large Eggs
It still feels odd using oil instead of margarine but it seems to work so who am I to argue?
Once I’d beaten all the ingredients together, instead of splitting into 2 cake tins I spooned the mix into 1 oblong oven dish. Because I hate numbers I ended up with a very flat layer of mix and next time will be using my smaller square dish to give the brownies a better chance of looking like brownies instead of chocolatey puffy biscuits!
Anyway, the dish went in the oven at 180° for half an hour and was left to cool once done. I cut it into squares, whilst nibbling at a corner piece of course, and for a first attempt was quite pleased. Especially nice with a banana 🙂
I reckon when I’ve sorted the sizing issue they’ll be brilliant.
They got Stella’s approval too even though of course she couldn’t have one!