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Choc Raspberry Brownies - Orgran

  • Prep Time: 20m
  • Cook Time: 30m



  • 1/2 cup ORGRAN All Purpose Plain Flour (60g)
  • 1/2 cup ORGRAN Self Raising Flour (65g)
  • 1 1/2 tablespoons sunflower oil
  • thick reduced fat vanilla yogurt or coconut yoghurt
  • 1 teaspoon bicarbonate soda
  • apple puree
  • 1 teaspoon vanilla essence
  • fresh or frozen raspberries
  • 2 teaspoons ORGRAN No Egg, Egg Substitute prepared to packet instructions
  • 3/4 cup cocoa powder (60g)
  • 1 1/4 cups caster sugar
  • pure icing sugar to dust
  • fresh berries, to serve


  • Preheat oven to 180°C (360°F)
  • Grease and line the base and sides of a 30cm x 20cm x 4cm (12" x 8" x 1½") tin with baking paper.
  • Baking tin should be no deeper than 4cm (1½") or may result in a slice with an uncooked centre
  • 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.
  • Serving: serve with extra fresh berries and ice cream.