Ingredients
- 225g Butterplus extra for greasing
- 100g Cocoa powder
- 4 Large eggs
- 450g Caster sugar
- ½tsp Vanilla extract
- 150g Self Raising Flour
- 150g Fresh raspberries
- ½tsp Powdered sugarfor dusting
Directions
An easy recipe for decadent brownies studded with chunks of raspberries. You’ll never believe these are actually healthy and secretly skinny!
Steps
1 Done | Preheat the oven to 180C/160C Fan/Gas 4. Grease a 4cm-deep, 28cm x 19cm rectangular tin and line with baking paper. |
2 Done | Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 mins. |
3 Done | Put the eggs, sugar and vanilla in a large bowl and whisk together until pale. Stir in the cocoa mixture, flour and raspberries. |
4 Done | Transfer to the tin and bake for 35 mins or until the top is firm. |
5 Done | Cool for 10 mins, then turn out onto a wire rack. When cold, cut into 15 squares and dust with icing sugar. |
