Raspberry chocolate brownies
Raspberry Chocolate Brownies
Dark chocolate brownies infused with juicy raspberry jewels. First one to the kitchen gets to lick the bowl….
½ cup good quality cocoa powder
1 cup self-raising flour
½ cup caster sugar
60gms dark chocolate, chopped (optional)
50gms unsalted butter, melted and cooled
2/3 cup buttermilk
1/3 cup low fat milk
3 tbsp espresso
2 tsp vanilla extract
2/3 cup raspberries*
*You can also use frozen raspberries – just thaw them slightly before folding through the mixture.
Preheat oven to 180⁰c, lightly grease and line the base of a 20cm square baking tin.
Sift the cocoa powder and flour together into a large mixing bowl. Add sugar, salt and chopped chocolate. Gently whisk eggs, buttermilk, milk, vanilla and coffee. Add to dry ingredients with cooled melted butter. Mix gently – only until just mixed otherwise the brownies will be tough. Fold through raspberries. Pour into pan and bake for 30 minutes or until a skewer comes out cleanish (should have a few moist crumbs). Cool completely in pan. Once cooled entirely, cut into squares. These low fat brownies freeze really well too.
Why it’s good for you
This brownie recipe has far less sugar and fat than traditional brownie recipes and the addition of raspberries is lovely.
753kj (180cal); 7g total fat (4g saturated fat)
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