Serves: 16 (makes 16 brownies)
Time to make: 40 mins (Hands-on time: 15 mins, Cooking time: 25 mins)
80g reduced-fat spread, melted
1/2 cup packed soft brown sugar
1/2 cup trim milk
1 ripe banana, mashed
1/3 cup cocoa powder
3/4 cup flour
1/2 cup self-raising flour
50g dark chocolate, chopped
150g frozen mixed berries
2 teaspoons (total) icing sugar and/or drinking-chocolate powder, to dust
Step 1 Preheat oven to 180°C. Coat a 20cm-square cake tin with a light spray of oil then line tin with baking paper.
Step 2 Beat spread and sugar with a wooden spoon. Add eggs and beat to combine. Fold milk, banana, cocoa and flours into egg mixture until just combined. Fold chocolate and berries into brownie mixture.
Step 3 Spoon mixture into tin and bake for 20-25 minutes or until firm to the touch. Leave cooked mixture to stand in tin for 10 minutes. Slice in 16 squares. Dust brownies with icing sugar and/or chocolate powder.
How we did it
Halved the sugar and sweetened with a banana.
Used 75 per cent less chocolate and added cocoa powder for richer flavour.
Replaced butter with reduced-fat spread to lower saturated fat and kilojoules.
Swapped walnuts for mixed berries to cut kilojoules.
Used trim milk rather than dark-blue-top milk to cut fat.