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Friday Fake-A-Way: Cheat’s Chocolate Brownies

When it comes to Friday, all you really want is a little chocolately reward! However, there’s no reason to undo all of your hard work from the week as these Cheat’s Chocolate Brownies are just five Weight Watchers Smart Points per serving. Unusually, the recipe uses mayonnaise, rather than butter or spread, and they taste…

When it comes to Friday, all you really want is a little chocolately reward!

However, there’s no reason to undo all of your hard work from the week as these Cheat’s Chocolate Brownies are just five Weight Watchers Smart Points per serving. Unusually, the recipe uses mayonnaise, rather than butter or spread, and they taste amazing when made with 70% cocoa chocolate.

This recipe makes 16 brownies and takes just 15 minutes to prepare with 25 minutes to cook!


Cheats chocolate brownies

Here’s what you’ll need…

Half a teaspoon of low fat spread

75g (2 ¾ oz) dark chocolate, about 70% cocoa solids, broken into even-sized pieces

75g(2 ¾ oz) plain flour

Quarter of a teaspoon of bicarbonate of soda

150g (5½ oz) caster sugar

25g (1 oz) cocoa powder

Two eggs, separated

100g (3½ oz) extra light mayonnaise

One teaspoon of vanilla extract

Two tablespoons of skimmed milk

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Here’s what you’ll need to do…

Preheat the oven to 180°C (fan oven 160°C) and line the base of an 18cm (7-inch) square cake tin with baking paper. Grease the sides with the low-fat spread.

Fill a medium size saucepan with about 4cm (1½ inches) of hot water. Put the chocolate in a heatproof bowl and rest the bowl on top of the pan so it fits snugly. Do not let the water touch the bottom of the bowl.

Bring the water to a gentle simmer and heat the chocolate, stirring occasionally until it has melted.

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Carefully remove the bowl from the pan and let the melted chocolate cool slightly.

Sift the flour and bicarbonate of soda into a large mixing bowl. Reserving one teaspoon of the cocoa powder, stir the rest into the mixture, then add the sugar.

Beat together the egg yolks, mayonnaise, vanilla extract and milk in a separate bowl, then stir this mixture into the flour.

Next, add the melted chocolate to the bowl.

Whisk the egg whites in a clean, grease-free bowl for about one minute, until they form soft peaks. Carefully fold the eggs into the chocolate mixture with a metal spoon.

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Pour the mixture into the tin, spread into an even layer and bake for 20-25 minutes until the cake is risen and just firm. Leave to cool in the tin, then turn out and cut into 16 pieces.

A gorgeous Friday evening treat!

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