Please log in to save or rate.
Time to make:
45 mins, plus 1 hr cooling
$1.25 per serve
(at time of publication)
Full ingredients list:
- cooking oil spray
- 100g reduced-fat dairy spread
- 100g good quality dark chocolate (70% cocoa solids minimum), finely chopped
- 3/4 cup brown sugar
- 2 eggs, lightly beaten
- 140g tub apple purée
- 2 teaspoons vanilla extract
- 1/3 cup finely chopped pecans
- 3/4 cup plain flour
- 1/4 cup cocoa powder
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Spray an 18x18cm cake pan with cooking oil spray. Line base and two opposite sides with baking paper, allowing it to overhang slightly to allow cake to be easily removed.
Step 2 Combine dairy spread, chocolate and sugar in a medium, heavy-based saucepan. Stir with a large metal spoon over low heat until mixture is melted and well-combined. Remove saucepan from heat and set aside for 5 minutes to cool slightly.
Step 3 Add eggs to chocolate mixture and stir until combined. Add apple purée, vanilla, pecans and flour. Stir well. Pour into prepared pan and smooth surface. Bake for 25 minutes. Remove from oven and allow to cool in pan for 1 hour or until cold. Dust with cocoa and cut into 12 squares to serve.
Recipe supplied by Healthy Food Guide reader, Eloise Fryer (Mt Egerton, VIC)
About this recipe
First published: December 2008