Low-fat Double Chocolate Brownies

This has been on my to-cook list since I first saw it and I can't believe I've been missing out for so long! This is a great recipe. The brownies came out beautiful and moist. Not too sweet but very rich and chocolate-y. And can you believe its low fat!! (well *lower* fat) Definitely a keeper. I struggle alot with eating so much sugar and saturated fats when I do my baking, so to know that low-fat recipes are possible is great. Although those high-fat recipes will keep coming! Moderation is the key, remember.  

Sunday Baking goes bananas this week! There was a bit of a banana theme running through some of the blogs this week so I decided to showcase all those uses for almost gone bananas. 

• Happy Home Baking as some very healthy wholemeal banana bread
  
• Try some Banana Oat Cookies from Simply Daily Recipes
  
• Banana and Hazelnut Coffee Cake can be found at technicolor kitchen
  
• Evil Chef Mom shares a life lesson and a recipe for Banana Crunch Bread
  
• And some more cookies over at How to Eat a Cupcake, with Banana Chocolate Chunk Oatmeal Cookies
  

If you would like to submit a post for Sunday Baking email me at sundaybaking[at]hotmail[dot]com

Low-fat Double Chocolate Brownies

Recipes from Recipes+ October 2008

Ingredients

160g/6oz good quality dark eating chocolate, chopped (mine was mixture of dark and milk melts)

80g/1/3 cup reduced-fat margarine

1/3 cup caster sugar

2 eggs, lightly beaten

1/4 cup no-fat vanilla yogurt

3/4 cup plain flour

1/4 cup self-raising flour

1/4 cup white choc bits (I used dark choc bits)

Method

1. Preheat oven to 170 degrees C/340F. Grease and line a shallow 20cm/8in square pan with baking paper.

2. Place chocolate and margarine in a medium saucepan over low heat. Cook and stir for 2-3 minutes or until melted and combined. Remove from heat; stir in sugar. Cool slightly.

3. Stir in eggs until just combined. Stir in the yogurt, then flours. Spread the mixture in pan; smooth the surface. Sprinkle evenly with choc bits.

4. Bake for 20-25 minutes or until top is firm. Cool to room temperature. Chill for 2 hours or until firm before cutting.