Chocolate Brownies
By Tate & Lyle Cane Sugars
Published on 27 March 2023
Ssh...don't tell anyone you're making these delicious brownies or they'll all want one! You can enjoy all the indulgence of one of our favourite treats, safe in the knowledge that Light at Heart keeps the sugar level lower than normal.Time and servings
40 minsTotal time
16Servings
10 minsPrep time
30 minsCooking time
Ingredients
- 125 g of caster sugar
- 85 g of self raising flour
- 1 tsp of baking powder
- 200 g of dark chocolate, at least 72% cocoa solids, chopped into chunks
- 150 g of butter, cubed
- 4 medium free range eggs, 3 whole and 1 yolk
Method
Step 1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a line an 18cm square tin.Step 2
Pop the chopped chocolate and butter into a heat proof bowl and set over a pan of very gently simmering water to melt, making sure the bottom of your bowl isn't touching the water. Stir frequently. (It's not a good idea to do this in the microwave as the chocolate can easily overheat). Carefully remove the bowl from the heat and leave to cool.Step 3
Lightly beat the eggs and egg yolk with 2 tbsp of cold water. Stir the Light at Heart - White into the chocolate, followed by the egg mixture. Sift in the flour and baking powder and gently fold together using a large metal spoon. Pour into the tin and bake for 20 to 30 minutes (check after 20 minutes; if you overcook them the brownies may be a little too dry). Leave to cool in the tin and then turn out onto a chopping board. Cut into 16 squares and serve.Step 4
Cook's tip: If you want a less rich brownie, use dark Belgian cooking chocolate with 50% cocoa solids instead.