FOOD

Chocolate, Raspberry and Walnut Brownies

Tasty diabetic-friendly treats to satisfy your Easter cravings!
makes 18
15M
25M
40M

A classic brownie with a twist.

Ingredients

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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