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POINTS® value: 2
SERVES 16 PEOPLE
PREP TIME 15 MINS COOK TIME 30 MINS
INSTRUCTIONS LEVEL EASY
150 g dried prunes, ready to eat, pitted
5 spray low-fat cooking spray
100 g chocolate, plain, broken into pieces
1 large egg(s), beaten
150 g light brown sugar, or muscovado
60 g cocoa powder, 3 tbspns
75 g flour, plain
1 pinch salt
2 portion egg white
1 heaped teaspoon cocoa powder, for dusting
Put the prunes into a bowl and cover with boiling water. Leave to soak for about 2 hours, or overnight.
Put the prunes into a saucepan with 50ml of their soaking liquid. Heat and simmer for about 10 minutes, until just a little liquid remains (about 2 tbsp). Puree with a stick blender or in a liquidizer until smooth. Cool completely.
Preheat the oven to 180°C / fan oven 160°C / Gas Mark 4. Spray a 20cm (8 inch) square cake tin with low fat cooking spray, then line with greaseproof paper.
Melt the chocolate in a heatproof bowl, positioned over a saucepan of simmering water.
In a mixing bowl, beat together the prunes, whole egg and muscovado sugar. Sift in the cocoa powder, flour and salt and fold in with a metal spoon. Add the melted chocolate and stir in gently.
In a large grease-free bowl, whip the egg whites until they hold their shape. Tip them into the chocolate mixture and fold in gently. Transfer to the prepared tin and level the surface.
Bake for 25-30 minutes until firm to the touch. Cool, then cut into 16 squares. Serve, dusted with a little cocoa powder
Nut Brownies with Caramel-Coconut Topping
POINTS® value: 3.5
SERVES 12 COOK TIME 35 MINS
PREP TIME 10 MINS LEVEL - MODERATE
INSTRUCTIONS
50 g Green & Black Organic 70% Dark Chocolate, (1¾oz) broken in squares
75 g polyunsaturated margarine, (2¾oz)
100 g light brown sugar, (3½oz), or light muscovado
50 g caster sugar, (1¾oz)
2 portion egg white, or 1 sachet egg white powder
2 tablespoon apple sauce, sweetened
50 g flour, (1¾oz), plain
1 heaped teaspoon cocoa powder
1/2 teaspoon baking powder
40 g walnut halves, approx. 2 tbsp
1 tablespoon light brown sugar
2 tablespoon dessicated coconut, shredded
Preheat oven to Gas Mark 4/180ºC/160ºC fan/350ºF. Line a 18cm/7in square cake tin with baking parchment.
Melt chocolate in a double pan or small heatproof bowl set over a larger saucepan of simmering water.
In a large mixing bowl use an electric whisk to beat together margarine and both sugars until blended and smooth. Add egg whites or powder and applesauce and mix well. Gradually add melted chocolate and mix well.
Sift together flour, cocoa and baking powder. Gradually add flour mixture and mix well. Add 1-2 tbsp of water if the mixture is too stiff, it should have a soft dropping consistency. Fold in nuts
Pour mixture into prepared tin. Bake 25 minutes.
Meanwhile, place sugar in a small pan, add 1 tbsp water and heat to dissolve and thicken to a syrup. Remove cake from oven and drizzle sugar syrup over top. Sprinkle with coconut.
Bake until a skewer inserted near the center comes out clean, about 10 more minutes. Cool in pan on a wire rack before cutting into 12 squares.
