A classic brownie with a twist.
2 x 125g punnet raspberries
1⁄2 cup cocoa powder (50g), sifted
1⁄2 cup dark brown sugar (80g), lightly packed
1⁄3 cup wholemeal self-raising flour (55g)
1⁄3 cup self-raising flour (50g)
2 tblsps plain flour
80g light margarine, melted
2 x 60g eggs, lightly whisked
1 ripe banana, mashed until smooth
30g walnut pieces, roughly chopped
Icing sugar or cocoa powder, for dusting, to serve
Preheat oven to 160C (fan- forced). Spray a 16cm x 26cm (base measurement) lamington tin with cooking spray. Line with baking paper, allowing paper to overhang sides.
Put 1 punnet raspberries in a bowl and mash with a fork until smooth. Put cocoa, sugar and flours in a large bowl, mixing to combine. Add margarine, eggs, banana and mashed raspberries, whisking until smooth.
Spoon batter into prepared tin. Spread out using back of spoon until smooth. Push remaining raspberries and walnuts into top of batter. Bake for 25 minutes, or until a skewer inserted in centre comes out clean. Cool brownies in tin for 10 minutes. Transfer to a wire rack to cool completely.
Cut brownies into 18 pieces and serve dusted with icing sugar or cocoa powder.