For 8 weeks I have been on a strict eating regime as part of
my 8 week gym plan and haven’t really had any sweet treats at all.
Saturday I felt like making myself a sweet treat, chocolate
brownies…my favourite!
However, I couldn’t let myself go completely, these
chocolate brownies were made in a slightly different way for a lighter snack,
rather than using tonnes of butter.
I used one packet of Udi’s Gluten Free Brownie mix, along
with a cup of 0% fat Greek Yogurt, 2 egg whites whipped into peaks, and a dash
of Gluten Free Vanilla essence. A simple recipe for a delicious chocolatey
treat.
I combined the 0% fat Greek Yogurt, with the brownie mix in
a large bowl, along with the vanilla. This should create a thick, velvety consistency.
At the same time I quickly whipped the egg whites using a
kitchen aid on full power for a minute and a half (you can monitor it to see
how your egg whites are getting on, they may need a bit longer)!
I then combined both the egg whites, and chocolatey mixture
together, ensuring that I folded in the egg whites (not mixed them) to keep the
air in the mixture.
This was then spread into a grease proof paper lined baking
tin and baked at 160 degrees (a fan assisted oven) for 35 minutes.
Once cooled, I cut into 12 equal squares and lathered on
peanut butter on each side, and put them together.
They made a great cheat day treat, and even my mum liked
them – which is a rarity with my baking!
The next step is to attempt making the brownie mixture
myself, but while I am still a novice baker, I will stick to Udi’s!
These little cakes are perfect on a sunny morning in the garden with a cup of English Breakfast Tea!
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