Desserts: Serving 16 (mine made 24)
Ingredients
2 eggs (lightly beaten)
80g canola spread
85g cups self raising flour
165g brown sugar
85g dark choc bits
35g cup cocoa powder
150g frozen raspberries
125ml skim milk
icing sugar to serve
Instructions
Preheat oven to 180c
Spray 19cmx29cm slice pan with oil and line with baking paper
Place spread, sugar, cocoa & milk in saucepan. Stir over low heat until smooth. Transfer to large bowl and cool 5 mins
Stir eggs, flour, choc bits & raspberries into cocoa mixture. Spoon the cake mixture into the pan and bake for 45-50 mins or until cooked. Stand for 10mins before turning out onto wire rack to cool. Serve cut into squares dusted with icing sugar.
Made this for an office morning tea, they went down a storm, some did comment that they were 'light' for brownies, but generally this was a compliment
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