Makes 16 pieces
This recipe can be made a day ahead
80g Becel Diet polyunsaturated reduced fat spread, melted
1¼ cups (275g) caster sugar
½ cup(50g) cocoa
¾ cup (110g) plain flour
½ cup (75g) self raising- flour
3- Egg whites, beaten lightly
120g almond nougat, chopped finely
Preheat the oven to moderate (180degrees).Grease a 19cm x 29cm slice pan; line the base and sides with baking paper
Combine the reduced –fat spread and sugar in a large bowl; stir in combined sifted cocoa and flours and then the egg- whites. Fold the chopped nougat into the brownie mixture
Spread mixture into the prepared pan and, cook uncovered, for 25 minutes. Cover loosely with foil and bake a further 10 minutes or until cooked when tested. Cool in the pan, still covered with foil.
:idea: Suitable to freeze.
