Top UK chef, Antony Worrall Thompson, says; "It's still possible to enjoy lunchtime treats whilst reducing the added sugar. My wife regularly cooks for my children, as do I, and we simply swap sugar for the low calorie sweetener SPLENDA®. Try my lunchbox friendly recipes - my kids can't tell any difference in taste - and you'll be safe in the knowledge that you're cutting down your child's sugar intake without sacrificing any of the great flavour." MAKES 15 · 250g plain chocolate, chopped · 175g unsalted butter · 3 eggs · 25g Splenda granulated sweetener · 60g self-raising flour · 1 teaspoon baking powder · 100g walnuts, roughly chopped
1. Preheat the oven to 190°C/375°F/gas mark 5. Grease and line a shallow 27x18cm baking tin with greaseproof paper. 2. Put the chocolate and butter in a heatproof bowl and rest it over a saucepan of gently simmering water. Leave until melted, stirring frequently. Alternatively, melt in the microwave for 2 minutes at maximum power. 3. Whisk the eggs in a bowl, gradually whisking in the sweetener until combined. Whisk in the melted chocolate mixture. Sift the flour and baking powder into the bowl. Add the walnuts and stir the ingredients together until just combined. 4. Turn into the tin and spread the mixture into the corners. Bake for about 15 minutes or until the surface is set but the mixture feels very soft underneath. Leave to cool in the tin. Cut into squares and store in an airtight tin. Per serving: 252kcal; 3g protein; 20g fat; 9.5g saturated fat; 16g carbohydrate; 12.3g sugars; 0.8g fibre; 0.07g sodium