Choc and Raspberry Brownies

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May 31, 2010
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Absolutly gorgeous chocolate cure 🙂

Difficulty Level: easy

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Ingredients

  • 170g punnet fresh raspberries
  • 3 medium eggs, separated
  • 150g caster sugar
  • 200g Natural Probiotic Yogurt
  • 175g self-raising flour
  • 75g cocoa powder

Instructions

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

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

  3. Purée half of the raspberries in a food processor, reserving

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

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

  6. gently fold into the raspberry mixture.

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

  8. peaks. Add a spoonful to the raspberry and chocolate mixture

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

  10. whites and remaining raspberries.

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

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

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

  14. in an airtight container.

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