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Chocolate, Raspberry and Walnut Brownies

Tasty diabetic-friendly treats to satisfy your Easter cravings! - by New Idea
  • 04 Apr 2017
Chocolate, Raspberry and Walnut Brownies
Prep: 15 Minutes - Cook: 25 Minutes - makes 18
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A classic brownie with a twist.

Ingredients

Cooking spray


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

Method

  1. 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.


  2. 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.

  3. 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.

  4. Cut brownies into 18 pieces and serve dusted with icing sugar or cocoa powder.

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