Sponsored by Kellogg’s and Nuffnang
Recently I was asked by the good people at Kellogg’s to take part in a seven-day trial of their new product, All-Bran Fibre Toppers. In my post a few days ago I created a recipe using All-Bran Fibre Toppers called Apple and Raspberry Crumble. That recipe is now available on the All-Bran Website.
During the seven-day trial we ate a serving (25g) of All-Bran Fibre Toppers for breakfast, pouring them on top of low or no-fat yoghurt and fresh fruit. They are a great way to start the day as quite filling and I found I wasn’t conscious of needing a mid-morning snack. The All-Bran Fibre Toppers are low in fat and are important for maintaining digestive health. These really did make me feel, ‘All-Bran New’!
During the trial period I discovered that All-Bran Fibre Toppers are extremely versatile and have more uses than just sprinkling over fruit and yoghurt. I was going through some old cookbooks a few weeks ago and I came across a Vogue Wine and Food Cookbook, ‘Good Food for Modern Cooks’ that was published in 1991. In that cookbook I found a recipe called All-Bran Brownies. I adapted the recipe and made the brownies using All-Bran Fibre Toppers and we enjoyed them for dessert and the leftovers disappeared into the next day’s lunch boxes. They were absolutely delicious with great flavour and texture.
Dark Chocolate Brownies
Degree of Difficulty: 2/5
Cost: Store-bought brownies are very expensive compared with the cost of making your own.
- 2 eggs
- 1 cup sugar
- 1/4 cup butter
- 1 tbspn cocoa
- 3/4 cup All-Bran Fibre Toppers
- 1 tsp vanilla extract
- 1/2 cup chopped unsalted walnuts
- 1/2 cup raisins
- 1/2 cup flour, sifted
- 1/2 tsp baking powder
- pinch of salt
- 80ml extra light cream
- 160g dark cooking chocolate
- 1 tbspn butter or margarine
Preheat oven to 190C.
To make the brownies: whisk the eggs and sugar together until pale and frothy. Melt the butter, add the cocoa and pour into the egg/sugar mixture. Add the remaining ingredients and beat well with a wooden spoon.
Spoon the mixture into muffin tins lined with paper cases and cook in oven for 30 minutes or until slightly firm. Cool on a cake cooler.
To make the icing: bring the cream to the boil, remove from the heat and add the chocolate. Stir until the chocolate has melted and then beat in the butter or margarine. Set aside until the icing is a spreadable consistency.
Pour the icing on to the brownies and allow to set. Store in an airtight container. The brownies are better if made two days before serving. (If you can wait that long – we couldn’t!)
And…I’ve been nominated in the Sydney Writer’s Group award, Best Blog 2012. There is also a People’s Choice Award. If you could take the time to vote for me I’ll be your best friend!
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