Doctor's Review: Medicine on the Move

October 18, 2017

© Ben Fink

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Chocolate toffee brownies

Two of kids' favourite flavours in one irresistible brownie! Add a glass of fat-free milk for a special-treat dessert or snack.

cooking spray

¾ c. (180 ml) white whole-wheat flour or ½ c. (125 ml) all-purpose flour combined with ¼ c. (60 ml) whole-wheat flour

2½ tbsp. (37.5 ml) unsweetened cocoa powder

1 tsp. (5 ml) baking powder

1 c. (250 ml) sugar

¼ c. (60 ml) light margarine

¼ c. (60 ml) egg substitute

1 2.5-oz. (75-g) jar baby food pureed prunes

1 tsp. (5 ml) vanilla extract

2 tbsp. (30 ml) toffee bits

Preheat the oven to 350°F (180°C). Lightly spray an 8-inch (20-cm) square metal baking pan with cooking spray.

In a medium bowl, stir together the flour(s), cocoa powder and baking powder.

In another medium bowl, using an electric mixer on medium speed, beat the sugar and margarine for 1 minute. Add the egg substitute, pureed prunes and vanilla, beating until combined.

Stir the flour mixture into the sugar mixture. Beat on low just until combined. Pour into the baking pan. Sprinkle with the toffee bits.

Bake for 20 to 23 minutes, or until a cake tester or wooden toothpick inserted in the centre comes out clean. Transfer to a cooling rack and let cool slightly, about 5 minutes, before cutting. Serves 16 (1 brownie per serving).

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