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