Raspberry and Chocolate Brownies
By MorrisonsAdd raspberries to your brownies for a deliciously, fruity and chocolatey treat. Yum.Time and servings
Ingredients
7 total- 75 g of cocoa powder
- 150 g of caster sugar
- 2 tbsp of vegetable oil
- 200 g of natural yogurt
- 3 medium of eggs
- 175 g of self-raising flour
- 170 g of fresh raspberries
Method
7 stepsStep 1
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.
Step 2
Purée half of the raspberries in a food processor, reserving the other half.
Step 3
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.
Step 4
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.
Step 5
Gently fold in the rest of the egg whites and remaining raspberries.
Step 6
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.
Step 7
Cut into squares to serve and store in an airtight container.