Thursday, February 14, 2008

Chocolate Squares

Ingredients - serves 9 - 3.5 points per serve

  • 1 spray Gold n Canola Canola oil spray
  • 175 g self-raising white flour
  • 1 1/2 tbs cocoa powder
  • 100 g brown sugar
  • 100 g reduced-fat butter (60%), melted
  • 1 whole whole egg, lightly beaten
  • 1 tsp vanilla essence


  • Preheat the oven to 190C. Spray a 20cm square baking tin with oil and line with baking paper.

  • Sift the flour, a pinch of salt, 1 tablespoon of cocoa powder and sugar in a large bowl. Meanwhile combine the butter, 100ml water, egg and vanilla in a separate bowl. Stir well to combine.

  • Make a well in the centre of the flour and pour in the wet ingredients, stirring constantly until combined. Pour into the prepared tin.

  • Bake in the preheated oven for 20 minutes, or until a skewer inserted into the centre comes out almost clean. The consistency is slightly fudgy. Allow to cool in the tin for 10 minutes before transferring to a wire rack to cool completely. Remove the baking paper and cut into 9 squares.

  • Sprinkle with the remaining cocoa and serve.


  • This will keep in an airtight container for 4-5 days in the pantry and the flavour will actually improve as time goes by.