healthyu
CHOCOLATE
RASPBERRY BROWNIES
VISIT USQ
HEALTHYU
Makes: 18 squares
Prep: 15 minutes
Cooking time: 45 minutes
Ingredients:
Method:
»» Canola oil spray
»» 3 eggs
»» 75ml sunflower oil
»» 200ml buttermilk
»» ¾ cup caster sugar
»» 220g self raising flour
»» ½ cup cocoa powder
»» ½ teaspoon bicarbonate of soda
»» 250g fresh or frozen raspberries, strawberries or blueberries (if using frozen make sure they are unthawed)
»» 250g berries extra, to serve
»» Reduced fat yoghurt, to serve
1. Preheat the oven to 170°C (150°C fan-forced) and lightly
spray a 20 x 25cm brownie tin with oil.
Recipe found at the heart foundation.
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2. Using a hand-held beater, beat together the eggs, oil,
buttermilk and sugar in a mixing bowl until well combined.
3. In a separate bowl sift the flour, cocoa powder and
bicarbonate of soda. Fold into the egg mixture then
carefully add 250g of the raspberries and fold to combine.
4. Pour the mixture into the prepared tin and bake on the
centre shelf of the oven for approximately 45 minutes or
until a cake skewer comes out clean when inserted into the
middle of the slice. Remove from the oven and allow to cool
for 10 minutes.
5. Cut into 18 squares then carefully transfer to a wire rack to
cool completely.
6. Serve with extra berries and a dollop of reduced fat yoghurt.