INGREDIENTS

90g polyunsaturated reduced-fat spread, melted
1½ cups (330g) caster sugar
½ cup (50g) cocoa
¾ cup (110g) plain flour
½ cup (75g) self-raising flour
3 eggwhites, beaten lightly

Note: this recipe makes 16 brownies and can be made three days ahead. For this recipe, we used Becel diet spread, which has a fat content of 40 percent. Other spreads would also be suitable.

METHOD

Preheat the oven to moderate (180°C). Grease a 19cm x 29cm rectangular slice pan and line the base and two opposite sides with baking paper.

Combine the reduced-fat spread and sugar in a bowl. Stir in the sifted cocoa and flours; and then the eggwhites. Spread the mixture into the prepared pan and bake in a moderate oven for about 30 minutes or until firm, covering the top loosely with foil if it is over-browning. 

Cool in the pan, then cut into 16 pieces. Dust with icing sugar, if desired.

Suitable to freeze. Not suitable to microwave.