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1
Preheat oven to 170C fan/190C/375F/gas mark 5. Brush a 10inch cake pan (25cm) with oil and line the base with baking paper.
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2
Place the butter and sugar in the bowl and cream until pale and fluffy.
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3
Add 1tsp vanilla extract.
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4
Add 2 whole eggs + 1 egg yolk from the remaining large egg. Safe the egg whites from this egg.
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5
Gently mix together all the ingredients.
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6
Puree 90g of raspberries.
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7
Add raspberry mix and 150g of plain yogurt to egg & sugar mixture and mix together.
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8
Sift together 175g of self raising flour and 60g of cocoa and add it to raspberry-egg mixture. Stir well.
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9
Whisk the egg white and add it to the mixture. Gently stir it in.
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10
At the end add 120g of whole raspberries and gently fold them into the mixture.
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11
Spoon the chocolate brownies mixture into the pan and bake for 30 minutes. Start testing with a toothpick 5 minutes before the end of baking time. If the toothpick comes out with small amounts of sticky batter and small crumbles then chocolate brownies are baked. But if the toothpick comes out clean then they are probably over-baked.
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12
Cool the baked brownies for 5-10 minutes, then turn them out on a wire rack and remove baking paper.
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13
Cut them into squares and serve with your favorite cup of coffee. Store these yummy chocolate brownies in an airtight container.
