A brownie is never healthy, but these ones are better than most!
Each serving provides 104 kcal, 2.1g protein, 12.5g carbohydrate (of which 10g sugars), 5g fat (of which 2g saturates), 0.5g fibre and 0.15g salt.
- 220g/8oz dark cooking chocolate (at least 70% cocoa solids), broken into pieces
- 4 free-range eggs
- 50ml/2fl oz vegetable oil
- 120g/4½oz soft brown sugar
- 1½ tsp almond extract
- 1 tbsp cocoa
- 80g/3oz plain flour
- 1 tsp baking powder
- pinch salt
- Preheat the oven to 200C/180C Fan/Gas 6.
- Line the base of a 20cm/8in square cake tin with baking paper.
- Melt the chocolate in a heatproof bowl placed over a pan of gently simmering water (making sure the base of the bowl is not touching the water). Remove from the heat and set aside.
- In a large bowl, whisk the eggs, oil, sugar and almond extract with an electric hand-held whisk for 8–10 minutes, or until pale and thick.
- Sift in the cocoa, flour and baking powder with a pinch of salt. Gently fold in using a large metal spoon.
- Pour over the melted chocolate and gently fold in until well combined.
- Spoon into the prepared tin and bake for 20–25 minutes, or until slightly fudgy. When cool, remove from the tin, cut into 4cm squares and serve.