Raspberry Chocolate Brownie

Raspberry Chocolate Brownie

  • 90g butter
  • ¼ cup chocolate chips
  • ½ cup sugar
  • ½ cup cocoa powder
  • 1 tsp vanilla essence
  • 1 cup EasiYo Vanilla yogurt
  • 1 cup self-raising flour
  • ¼ tsp salt
  • 1 cup raspberries, fresh or frozen
  • ¼ cup chocolate chips


Preheat oven to 180 ̊C and line a 20cm x 20cm tin with baking paper.

Melt butter and first measure of chocolate chips in a saucepan over a low heat.

Pour mixture into a bowl and add sugar, cocoa powder and vanilla and stir well. Fold in yogurt to combine.

Sift in flour and salt and mix together. Stir in raspberries and second measure of chocolate chips.

Pour mixture into the prepared tin and bake for 25-30 minutes.

Allow to cool for 10 minutes before serving with a dollop of yogurt.