Chocolate Weet-Bix Slice

Serves 16

Nutrition per serve

Calories: 198, Protein:3.4g , Carbs: 20.6g, Fats: 11g, Fibre: 1.2g

 

Chocolate weet-bix slice recipe

Ingredients:

  • 1 cup flour (or gluten-free flour)

  • 5 weet-bix, crushed (or Gluten-free weet-bix)

  • 2tbsp cacao powder

  • 1tsp baking powder

  • ¼ cup brown sugar

  • 1/3 cup olive oil

  • 1/3 cup rice malt syrup

  • ¼ cup peanut butter

  • 2 tbsp milk (any type)

  • 1 tsp vanilla

  • 100g dark chocolate (Lindt 70% is dairy free)

  • 1 tbsp butter (Nuttelex for dairy free)

 

 

Method:

  1. Preheat an oven to 180c

  2. Combine the flour, weet-bix, cacao powder, baking powder and baking sugar in a bowl and mix to combine

  3. In a separate bowl whisk together the olive oil, rice malt syrup, peanut butter, milk and vanilla until well combined. Then, pour it into the flour mixture and mix until just combined

  4. Pour the mixture into a lined brownie tin and bake for 20 minutes.

  5. Allow the brownie to cool whilst making the icing. Add a small amount of water (enough to cover the bottom of the pan) to a small saucepan over low heat. Put a bowl on top of the saucepan. Put the chocolate and butter in the bowl and stir to melt (this is the double boiler method, there is YouTube explanations if you’re confused)

  6. Spread the icing over the brownie and cut into 16 squares.

 

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