Choc and Raspberry Brownies
Absolutly gorgeous chocolate cure 🙂
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.