Name: Chocolate, Raspberry and Walnut Brownies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: makes 18
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

Chocolate, Raspberry and Walnut Brownies

Tasty diabetic-friendly treats to satisfy your cravings!

makes 18

Prep

15M

Cook

25M

Total

40M

Skip to Recipe

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

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.

New Idea team

Ingredients

Method

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