These cocoa brownies are topped with dark chocolate chips and baked in an approximately 8×8-inch pan. Cut the cooled brownies into 16 squares.
Ingredients
- 100 grams self-rising flour
- 50 grams reduced-fat margarine spread
- 2 tablespoons cocoa powder
- 4 medium eggs
- 1 teaspoon baking powder
- 4 teaspoons Choc Shot
- 4 tablespoons granulated sweetener
- 25 grams dark chocolate chips
- Nonstick cooking spray
Instructions
- Preheat the oven to 170°C.
- Coat an approximately 8×8-inch baking pan with cooking spray and line the bottom with baking parchment.
- Combine the margarine spread, sweetener, baking powder, self-rising flour, eggs, cocoa powder, and Choc Shot in a large bowl. Mix thoroughly.
- Pour the batter into the prepared pan and sprinkle the dark chocolate chips over the top.
- Bake for 17 minutes, until the center has no wet batter and reaches 160°F (71°C).
- Turn the brownies onto a wire rack and remove the parchment.
- Cut into 16 squares and serve warm or cold.
Yield
Makes 16 brownies.
