Raspberry Brownie Slice
Source: WW Easy Entertaining Cookbook
Points per serve: 2.5pts
80g reduced fat butter
3/4 cup soft brown sugar
1/3 cup cocoa powder
1/2 cup skim milk
2 eggs, lightly beaten
1 1/4 cups self raising flour
1/2 cup dark choc bits
150g frozen raspberries
icing sugar to serve
Preheat oven to 180 deg C. Spray and line a 19cm x 29cm slice pan.
Place the butter, sugar, cocoa and milk in a small saucepan. Stir over a low heat stirring until smooth. Transfer to a large bowl and cool for 5 minutes.
Stir the eggs, flour, choc bits and raspberries into the cocoa mixture. Spoon the cake mixture into the pan and bake for 45 - 50 minutes or until cooked when tested with a skewer. Stand for 10 minutes before turning out onto a wire racke to cool.
Serve cut into squares and dusted with the icing sugar.
Note: Store the brownies in an airtight container for up to 3 days.