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These Chocolate, Raspberry and Walnut Brownies are the ultimate super-snack

Diabetic-friendly AND delicious!
18
15M
25M
40M

This is a classic brownie with a twist.

Not only is it delicious, it’s also good for you!

Ingredients

Method

Step 1

Preheat oven to 160°C (fan- forced). Spray a 16cm x 26cm (base measurement) lamington tin with cooking spray. Line with baking paper, allowing paper
to overhang sides.


Step 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.

Step 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.

Step 4

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

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