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Choc and raspberry brownies

Choc and raspberry brownies
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Serving Size:

Choc and raspberry brownies
INGREDIENTS

caster sugar, 2 cups
margarine, 1 cup
eggs, 4
vanilla, 1 teaspoon
plain flour, 1 cup
cocoa, ¾ cup
frozen raspberries, 1 cup
choc chips, 1 cup
walnuts, chopped, 1 cup
icing sugar, to dust (optional)
METHOD

  1. MAKES 20


    Preheat oven to moderate, 180°C. Lightly grease and line a 20cm x 30cm slice pan with baking paper.

  2. In a large bowl, using an electric mixer, beat sugar, margarine, eggs and vanilla together. Mix in combined sifted flour and cocoa.

  3. Stir in raspberries, choc chips and walnuts. Spoon into pan, smoothing surface. Bake 25-30 minutes. Allow to cool in pan.

  4. Slice into squares to serve. Dust with icing sugar, if liked.



TOP TIP
  • Store in an airtight container, layered between baking paper.

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