Raspberry and chocolate brownies are a delicious treat that are not too sweet! The berries bring a tangy, fruity bite to an otherwise sweet, chocolatey flavour that will melt in your mouth! These brownies are also quick and easy to prepare so they can be made with the help of the whole family!
Ingredients 2 teaspoons of baking soda
1 cup of plain flour
3/4 cup of cocoa powder
1 teaspoon of vanilla
1 1/4 cups of caster sugar
1 1/2 tablespoons of vegetable oil
200g of vanilla yoghurt
1/2 cup of apple puree
200g of fresh or frozen raspberries or mixed berries
Preheat the oven to 180 degrees C and line a baking tin with silver foil. If using frozen berries, lay the berries out on a sheet of baking paper or kitchen towel to thaw.
Sift the cocoa, baking soda and flour into a mixing bowl and use a spoon to completely combine the ingredients. Make a well in the centre.
In a second bowl, place the oil, yoghurt, sugar, vanilla, and eggs and whisk well.
Pour the egg mixture into the well in the dry ingredients and mix until smooth.
Fold through the apple puree.
Add the berries to the chocolate mixture and gently fold through, being careful not to squash any of the berries.
The berries should be embedded within the chocolate mixture, without mixing to the point where their berry colour runs through the entire chocolate dough. Fold the berries through just enough so that there is still plenty of chocolate to be seen.
Spoon the chocolate brownie mix into the baking tray and gently press down to spread the mixture evenly across the tray.
Bake for 30 minutes, or until cooked through when tested with a skewer. Allow the cooked brownie to cool in the tin for 5-10 minutes once removed from the oven, then carefully tip the brownie onto a wire rack to finish cooling. Once cooled, the silver foil will be easy to remove - peel off the foil, place the brownie onto a cutting board or clean bench top and slice into squares.