LOW SYN CURLY WURLY BROWNIES

    Gooey on the inside and crispy on the outside, these Low Syn brownies are a winner every time. No one would believe that these are Slimming World friendly. 

    The Most Perfect Low Syn Brownie Recipe Ever is right here for you to make today. These homemade brownies are rich, decadent and full of delicious gooey chocolate. I have made these with my boys a number of times and they absolutely love them! They are low in syn and perfect for a cheeky snack or served with ice cream and berries for a dessert. 




    WHY IS THIS THE BEST LOW SYN BROWNIE RECIPE?

    • Gooey and crispy
    • Low in syn 
    • Delicious
    • Easy to make
    • Kids can help 
    • Whole family will love them
    • Lunch box treat

    IS THIS DISH SUITABLE FOR FREEZING?

    Sadly, these are not suitable for freezing.

    IS THIS DISH SUITABLE FOR STORING?

    Yes, allow to cool before placing in a suitable container. Keep in a cool, dry place for uptown 4 days. 




    Low Syn Curly Wurly Brownies

    Slimming World Syns: 1 Syn per serving
    Weight Watchers Points: Coming Soon
    Calories: 28 Per serving
    Course Dessert, Snack
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 18

    Equipment

    • Brownie Tin

    Ingredients

    • 3 Medium Eggs [Beaten]
    • 50g Self Raising Flour [Sifted]
    • 1 tsp Baking Powder
    • 4 tbsp Fat Free Greek Style Yoghurt
    • 11g Options Salted Caramel Hot Chocolate
    • 2 tsp Cocoa Powder
    • 2 tbsp Granulated Sweetener
    • 1 tsp Vanilla Extract
    • 26g Curly Wurly
    • 2 tsp Cold Water
    • Frylight/Low calorie cooking spray

    Instructions

    • Spray a brownie tin with Frylight to avoid sticking and preheat the oven to 180c/160c fan/gas mark 4.
    • In a large bowl mix together flour, baking powder, sweetener, cocoa powder and options.
    • Add beaten eggs gradually, beating well with a wooden spoon.
    • Mix in water and vanilla extract.
    • Fold in the yoghurt with a metal spoon.
    • Break up the curly curly into small pieces, fold these into the mixture. .
    • Pour the mixture into a brownie tin. Place into the oven for 15 – 20 minutes.
    • Slide a sharp knife into the middle of the mixture… if it comes out clean they are cooked. If the knife has some mixture on it.. place back into the oven for another 5 minutes.
    • Place on a wire rack to cool. Slice into 18 squares.

    Have you created this recipe?

    Please let me know how it turned out! Leave a comment below or share a photo on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.

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    36 Responses

    1. Toni says:

      Are they freezable??

    2. Emilie says:

      What size tin do you use please? I tried them but they came out like rubber. I think they got overbaked because the batter was too thin in the tin. Thanks.

    3. Kirsty says:

      very odd 🙁 I have seen some great pics on Instagram from others who have made them and theres been some great thick ones x

    4. Kirsty says:

      Did you open the oven before they were done? Are you using a good tin? Big enough eggs?

    5. Sophi says:

      How hot do you have the oven? 🙂 xx

    6. Tina says:

      Im gonna try n make in a pop sticks tray

    7. what gas mark and for how long its not coming up on my computer

    8. Sarah Johnson says:

      I’ve made two batches of these in a 20cm square tin – the first had a salted caramel Options sachet in and tasted a bit artificial so in the second batch I swopped it for an extra 2 tsp of cocoa (an extra half syn across 18 slices) and it was even better.

      Froze the curly wurly bar and whacked it on the work top before opening which made it much easier to scatter!

      A great recipe and a quick lifesaver for when the chocolate cravings hit – thank you,

    9. Laura says:

      Recipe says cut it up 16 pieces but above it says 18. Im confused

      • Kirsty says:

        Sorry the recipe changed a while ago to make it better and now it’s 18 syns so should be 18 sections to make them 1 Syn each. Thanks for pointing that out to me

    10. Meakin69 says:

      Mine doesn’t rise 🙁

    11. Emmylou says:

      Just tried to this recipe. Was really looking forward to it but it has turned out dry and flat as a pancake. I followed the recipe exactly. So disappointed ☹️

      • Kirsty says:

        Hiya Emmy
        As you can see from my user photos at the bottom.. my followers are having great success with this recipe and I make it at least once a week… did you use the baking powder?

    12. Emmylou says:

      Yes I followed the recipe exactly

    13. Angela says:

      Mine always turn out nice.. and rise well using Quark. I just put 2 teaspoons of baking powder instead of one

      • Kelly says:

        Do you use Quirk i stead of yoghurt?

        • Kirsty says:

          No absolutely not… the yogurt is used for a reason. It reacts with the baking powder to help it rise 🙂

        • Angela Salazar says:

          Yes I do hun, i use the original recipe from years ago that asks for quark. Mine have always turned out big and fluffy, like I said I put in 2 tsps of baking powder instead, hope this helps ?

    14. Claire says:

      I made these today and they are fab… ok I couldn’t taste the chocolate that much but you could always add more coco power for extra Syns. ☺️ I cut mine into 12 so worked out at 1 1/2 Syns each ☺️

    15. Linda Catling says:

      Oven 180c is that a fan oven or convential oven temp please?

    16. Kea G says:

      Where do you buy the Options Caramel Sachet please?

    17. Samantha hamilton says:

      If you don’t have Greek yogurt can you use miller light yogurt

    18. shannon thomas says:

      Do you keep them in the fridge or at room temperature once cooked? X

    19. Jo says:

      How many grams in an options sachet please? I have tubs so would need to weigh it out …

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