Chocaholics' choice... indulge your dark side with a squidgy square of chunky chocolate brownie.
Brownies:
| |
| 115g (4oz) | plain chocolate |
| 55g (2oz) | Stork packet |
| 3 | medium eggs |
| 225g (8oz) | caster sugar |
| 1 | teaspoon vanilla extract |
| 40g (1½oz) | plain flour |
| 25g (1oz) | cocoa powder |
| 1 | teaspoon baking powder |
| 55g (2oz) | set natural yoghurt |
| 85g (3oz) | pecans or walnuts, finely chopped |
Method:
- Start by preheating your oven to 160°C, 325°F or gas mark 3.
- Then break the chocolate into a bowl, add the Stork, and melt over a pan of boiling water (or you can cheat by popping it in the microwave on medium power).
- Put the eggs, sugar and vanilla into a large bowl and whisk together until creamy.
- Sieve in the flour, cocoa and baking powder, then add the yoghurt, nuts, and chocolate mixture, and mix gently.
- Pour into a greased, 9 inch (22cm) tin.
- Bake for 45 – 55 minutes.
- Leave to cool, cut into squares and get munching.
| Per serving | GDAs for average adults* |
|---|
| Calories | 240 | 12% |
| Sugars g | 26.2 | 29% |
| Fat g | 12.4 | 18% |
| Saturates g | 3.5 | 18% |
| Salt g (based on sodium) | 0.29 | 5% |
*Guideline Daily Amounts (GDAs) based on values for women
