Chocolate and walnut brownies
Chocolate and walnut brownies
Preparation time:
15 mins (+ 25 mins cooling)
Cooking time:
20 mins
24 serves (1 per serve: as an occasional snack)


  • Cooking spray
  • 160g (1 cup, lightly packed) dark-brown sugar (sugar substitute is not suitable)
  • 70g (2⁄3 cup) cocoa powder, sifted
  • 200g low-fat vanilla yoghurt
  • 140g tub unsweetened apple purée
  • 50g egg
  • 2 egg whites (from 50g eggs)
  • 75g (½ cup) self-raising flour
  • 55g (1⁄3 cup) wholemeal self-raising flour
  • 100g walnuts, finely chopped
  1. Method

  1. Preheat oven to 150°C (fan-forced). Spray a 4cm-deep, 16cm x 26cm (base measurement) slab pan with cooking spray. Line base with baking paper, allowing paper to overhang the sides.
  2. Put the sugar, cocoa powder, yoghurt and apple purée in a small saucepan. Whisk over a low heat until the sugar dissolves and mixture is well combined. Set aside for 10 minutes to cool slightly.
  3. Add egg and eggwhites to the sugar mixture. Whisk well to combine. Add
  4. the flours and mix until well combined. Pour into slab pan. Sprinkle the walnuts over, pushing in slightly.
  5. Bake for 18-20 minutes or until just set. Set aside in the pan for 15 minutes. Transfer to a wire rack to cool completely. Cut into 24 pieces to serve.

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