Choc and Raspberry Brownies

Absolutly gorgeous chocolate cure 🙂

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Ingredients

Instructions

STEP 1:

Preheat the oven to 190°C/375°F/Gas 5. Brush a 30 x 20cm tin

STEP 2:

with oil and line the base with non-stick baking parchment.

STEP 3:

berries
raspberries

Purée half of the raspberries in a food processor, reserving

STEP 4:

berries
raspberries

the other half. Mix the puréed raspberries with the egg yolks,

STEP 5:

flour
sugar
yogurt

caster sugar, yogurt and oil. Sift in the flour and cocoa and

STEP 6:

gently fold into the raspberry mixture.

STEP 7:

In a medium bowl, whisk the egg whites until they form soft

STEP 8:

chocolate

peaks. Add a spoonful to the raspberry and chocolate mixture

STEP 9:

and stir well to loosen. Then gently fold in the rest of the egg

STEP 10:

berries
raspberries

whites and remaining raspberries.

STEP 11:

Spoon into the tin and bake for 20 minutes or until just firm

STEP 12:

to the touch. Cool for 5 minutes, then turn out onto a rack,

STEP 13:

removing the baking paper. Cut into squares to serve. Store

STEP 14:

in an airtight container.