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White Chocolate and Walnut Brownie

  • 150g reduced salt canola margarine, melted
  • ⅓ cup cocoa powder, sifted
  • 1½ cups self raising flour, sifted
  • ¾ cup caster sugar
  • 3 eggs, lightly whisked
  • 2 tablespoons skim milk
  • 100g raw walnuts, roughly chopped
  • 150g white chocolate, roughly chopped
  • 1 tablespoon icing sugar or cocoa, to serve

Preheat oven to 160 degrees C. Place the melted margarine, cocoa, flour, sugar, eggs, milk, walnuts and white chocolate in a large bowl and mix until fully combined. Spoon the mixture into a 20cm x 30cm tin lined with non stick baking paper.

Bake for 30 minutes or until set on top. Brownie should be quite moist in the middle. Serve warm or at room temperature, dusted with a little icing sugar or cocoa.

Serves 8 – 13g nuts per serve

NUTRIENT information per serve

Energy 2124kJ (506kcal), Protein 9g, Total fat 30g, Saturated fat 8g (33% of total fat), Monounsaturated fat 10g, Polyunsaturated fat 10g, Carbohydrates 51g, Sugars 31g, Fibre 2g, Sodium 300mg