Chocolate, raspberry and Toblerone brownies
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Time to make:
30 mins, prep 10 mins, cook 20 mins
$0.30 per serve
(at time of publication)
Full ingredients list:
- 3 eggs, separated
- 1 cup caster sugar
- 200g tub low-fat vanilla yoghurt
- 1 1/2 tablespoons vegetable oil
- 1 1/4 cups self-raising flour, sifted
- 3/4 cup cocoa powder
- 1/2 cup frozen raspberries
- 50g Toblerone chocolate bar, each individual piece (triangles) halved
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Grease and line a 30cm x 20cm lamington tin with baking paper. Combine egg yolks, sugar, yoghurt and oil in a large bowl. Stir in flour and cocoa.
Step 2 In a small separate bowl, use an electric mixer to whisk egg whites until soft peaks form. Fold into cocoa mixture and spread mixture into tin. Scatter with raspberries and Toblerone pieces.
Step 3 Bake for 20 minutes, or until an inserted skewer comes out clean. Cool completely in pan before slicing into 24 pieces.
About this recipe
First published: April 2010