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Choc raspberry brownies

Ingredients

½ cup Orgran plain flour (60g)
½ cup Orgran self raising flour (65g)
1 ½ tbs. sunflower oil
200g thick reduced fat vanilla yogurt
1 tsp. bicarbonate soda
120g apple puree
1 tsp. vanilla essence
200g fresh or frozen raspberries
2 eggs, lightly beaten
¾ cup cocoa powder (60g)
1¼ cup caster sugar
Pure icing sugar to dust
Fresh berries, to serve

Method

Preheat oven to 180C (355F)
Grease and line the base and sides of a 30cm x 20cm x 4cm tin with baking paper.

1. Sift flour, bicarbonate soda and cocoa powder into a large bowl and make a well in the centre.
2. Whisk together eggs, sugar, vanilla, oil and yogurt in a large jug.
3. Add dry ingredients and mix until smooth.
4. Fold through the apple puree and raspberries.
5. Spoon the mixture into the prepared tin and bake for 30 minutes or until test skewer comes out clean when inserted in the centre.
6. Allow to cool for 5 minutes in the tin. Transfer onto wire rack for further cooling.
7. Cut into squares and dust with icing sugar.

Comments

Gluten free Chocolate & Raspberry Brownie recipe

Baking tin should be no deeper than 4cm or may result in a slice with an uncooked centre

Serving: serve with extra fresh berries and ice cream.