Weight Watchers raspberry brownies

5/5

Total Time 1hr 10 min |Prep20 min | Cook30 min | Serves20 | Difficulty Easy

Ingredients

Low Fat Spread 100 g

Sainsbury’s Dark Chocolate Chips 80 g

Cocoa Powder 30 g

Skimmed Milk 80 ml

Caster Sugar 110 g

Egg, whole, raw 2 medium, raw

Plain White Flo 75g

White Self Raising Flour 75g

WW Chocolate Brownie Bar 10individual

Raspberries125 g

Calorie controlled cooking spray4 spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray a 16cm x 26cm slice tin with oil. Line base with 2 long sides with baking paper.
  2. Place spread, chocolate chips, cocoa and milk in a small saucepan. Cook, stirring, over low heat until smooth. Stir in sugar and cook, stirring, until sugar dissolves. Set aside to cool for 10 minutes.
  3. Sift flours into a large bowl. Stir egg into cooled cocoa mixture. Stir cocoa mixture into flour mixture until just combined.
  4. Place brownie bars in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Stir for 1 minute (do not let mixture harden).
  5. Stir melted brownie bars into cocoa mixture. Spoon mixture into prepared tin and smooth surface. Press raspberries into top of brownie.
  6. Bake for 30-35 minutes or until a skewer inserted into centre comes out with a few moist crumbs. Set aside in tin for 10 minutes before turning out onto a wire rack to cool. Cut into 20 squares to serve.

Notes

Store in an airtight container for up to 4 days. You can use 125g thawed frozen raspberries instead of fresh raspberries. Swap rasberries for 125g fresh blueberries or pitted cherries.

Store in an airtight container for up to 4 days. You can use 125g thawed frozen raspberries instead of fresh raspberries. Swap rasberries for 125g fresh blueberries or pitted cherries.

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