Choc and Raspberry Brownies

Absolutly gorgeous chocolate cure :)

Preparation Time

h m

Cook Time

h m

Servings

0

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:

  • Purée half of the raspberries in a food processor, reserving
  • Step 4:

  • the other half. Mix the puréed raspberries with the egg yolks,
  • Step 5:

  • 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:

  • 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:

  • 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.