Ingredients
reduced fat oil spread
100 g, (Weight Watchers)
dark chocolate
75 g
cocoa powder
⅓ cup(s), (35g)
skim milk
⅓ cup(s), (80ml)
caster sugar
⅔ cup(s), (150g)
egg(s)
2 medium, lightly beaten
plain flour
½ cup(s), (75g)
white self-raising flour
½ cup(s), (75g)
Chocolate bar, caramel centre
200 g, broken into squares
oil spray
1 x 3 second spray(s)
Instructions
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 19cm x 29cm slice tin with oil. Line base and 2 long sides with 1 sheet of baking paper.
- Place spread, dark chocolate, cocoa and milk in a small saucepan. Stir over low heat until smooth. Transfer to a large bowl. Stir in sugar. Cool for 10 minutes.
- Stir eggs into cocoa mixture. Add sifted flours and stir until smooth. Spread mixture into prepared tin and smooth the surface. Press caramel-filled chocolate into surface of cake mixture. Bake for 30–35 minutes or until cooked when tested with a skewer. Set aside brownie in tin for 10 minutes before turning out onto a wire rack to cool. Serve cut into 20 squares.
Notes
Store in an airtight container for up to 4 days.
