Chocolate and raspberry brownies
5
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 16 • Difficulty: Easy
Chocolate mousse and apple puree make for a fluffy finish, while bright raspberries give you a fruity flavour hit in every bite
Ingredients
Cocoa powder
¼ cup(s), (25g)
White self-raising flour
1 cup(s), (150g)
Caster sugar
½ cup(s), (110g)
Dark chocolate chips
⅓ cup(s), (or bits)
Egg(s)
2 medium
No added sugar apple puree
110 g, jar
Low fat chocolate mousse
2 tub(s)
Frozen raspberries
1 cup(s), (150g)
Icing sugar
2 tsp
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper.
2
Sift cocoa and flour into a medium bowl. Add sugar and chocolate bits and stir to combine.
3
Whisk eggs, apple puree and chocolate mousse in a small bowl. Fold egg mixture into flour mixture. Fold in frozen raspberries (see tip).
4
Spoon mixture into prepared tin and bake for 25–30 minutes or until cooked when tested with a skewer. Stand in tin for 5 minutes before turning out onto a wire rack to cool.
5
Dust brownies with icing sugar and cut into 16 squares to serve.
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