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)


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)


  1. 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.
  2. 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.
  3. 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.


Store in an airtight container for up to 4 days.

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