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Choc And Raspberry Brownies

Published Monday, 31 May, 2010 by Jade

Absolutly gorgeous chocolate cure :)



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


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

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

Purée half of the raspberries in a food processor, reserving

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

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

gently fold into the raspberry mixture.

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

peaks. Add a spoonful to the raspberry and chocolate mixture

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

whites and remaining raspberries.

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

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

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

in an airtight container.

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