Ingredients
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2 eggs
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75 g brown sugar (1/3 cup firmly packed)
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2 teaspoons instant coffee granules
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2 tablespoons cocoa powder
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1 tablespoon water
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1 tablespoon olive oil
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40 g low-fat dairy-free margarine (melted)
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40 g wholemeal self-rising flour (1/4 cup)
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1 teaspoon cocoa powder (extra)
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2 teaspoons icing sugar
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45 g dark chocolate chips (1/4 cup)
Instructions
- Preheat oven to 180 degrees celsius (160 degrees for fan forced ovens).
- Grease 19cm square pan, line base and sides with baking paper, extending paper 5cm above two opposing sides of pan.
- Using electric mixer, beat eggs and sugar in small bowl until thick and creamy.
- Transfer to a medium bowl.
- Blend coffee and cocoa with the water and oil in a small bowl until smooth, stir in spread (margarine).
- Fold cocoa mixture into egg mixture.
- Fold flour and chock bits and pour into prepared pan.
- Bake uncovered for about 25 minutes or until brownie is firm to the touch.
- Stand 30 minutes; turn onto wire rack.
- Slice and serve dusted with sifted combined cocoa powder and icing sugar and low fat ice cream if desired.