Chocolate, raspberry and Toblerone brownies
- 3 eggs, separated
- 1 cup castor sugar
- ¾ cup low-fat vanilla yoghurt
- 1 ½ tablespoons vegetable oil
- 1 ¼ cups self-raising flour
- ¾ cup cocoa powder
- ½ cup frozen raspberries
- 50g Toblerone chocolate bar, each triangular piece halved
1 Preheat oven to 180°C. Grease and line a 30x20cm lamington tin with baking paper.
2 Combine egg yolks, sugar, yoghurt and oil in a large bowl. Sift flour and cocoa into mix.
3 In a small separate bowl, beat egg whites until soft peaks form. Fold into cocoa mixture. Spread mixture into tin. Scatter with raspberries and Toblerone pieces.
4 Bake for 20 minutes, or until an inserted skewer comes out clean. Cool completely in tin before slicing into 24 pieces.
Nutrition Info (per serve)
Total fat 3g
–Saturated fat 1g
Dietary fibre 1g
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