Chocolate, raspberry and Toblerone brownies

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

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Serves: 24 (makes 24)

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

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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

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Instructions

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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)

Calories 105 cal

Kilojoules 440 kJ

Protein 3 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 12 g

Dietary fibre 1 g

Sodium 60 mg

Calcium 30 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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