Chocolate Brownies

Chocolate Brownies

These delicious fudgy brownies are so easy to make so perfect for a quick mid-afternoon chocolatey fix!

Prep Time

20 minutes

Cook Time

25 minutes

Serving size





  • 140g Reduced Fat Spread for Baking

  • 50g Plain Chocolate (70% cocoa), broken into chunks.

  • 2 Medium Eggs, beaten

  • 1Tsp Nielsen Massey Vanilla Extract

  • 160g Truvia for Baking Brown

  • 50g Plain flour

  • 1Tsp Baking powder

  • 2Tsp Cocoa powder


  • 1.

    Preheat the oven to 180°C (fan 160°C, 350°F, gas mark 4). Grease and line a 7” square tin.

  • 2.

    Put the chocolate and spread in a bowl over a pan of just-simmering water, making sure the bowl doesn't touch the water. Stir until the chocolate has melted, remove from the heat and stir until smooth before setting aside.

  • 3.

    Combine the other ingredients in a bowl (sieve together the baking powder, flour and cocoa powder) and mix well before adding in the melted chocolate and spread mix. Mix again until combine and then spoon into the prepared tin, levelling the surface with the back of a spoon. Put straight into the oven.

  • 4.

    Bake for 25 minutes. The brownie will be firm around the edges but may still look a little soft in the centre, don’t worry it will continue to cook slightly as it cools.

  • 5.

    Cool in the tin for 15 minutes before cutting into portions and enjoying.

  • This works well served still slightly warm – you could always serve with a little ‘light’ cream or low fat crème fraiche.
  • We used a reduced fat spread with a 55% fat content. Just make sure the spread you choose to use is suitable for baking as some aren’t.
  • These brownies are so easy to make so perfect for a quick mid-afternoon chocolatey fix!