Chocolate, raspberry and Toblerone brownies

Author: Liz Macri - Recipe Writer & Editor

Photographer: Ian Wallace

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

Serves: 24 (makes 24)

Time to make: 30 mins

Hands-on time: 10 mins

Ingredients

More weights & measures

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

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 105cal

Kilojoules 440kJ

Protein 3g

Total fat 3g

–Saturated fat 1g

Carbohydrates 15g

–Sugars 12g

Dietary fibre 1g

Sodium 60mg

Calcium 30mg

Iron 0.5mg

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT