Ingredients
- Canola oil spray
- 3 eggs
- 75 ml sunflower oil
- 200 ml buttermilk
- ¾ cup caster sugar
- 220 g self raising flour
- ⅓ cup cocoa powder
- ½ teaspoon bicarbonate of soda
- 250 g fresh or frozen raspberries, strawberries or blueberries (if using frozen make sure they are unthawed)
- 250 g berries extra to serve
- Reduced fat yoghurt to serve
Method
Step 1
Preheat the oven to 170 °C (150 °C fan-forced) and lightly spray a 20 x 25 cm brownie tin with oil.
Step 2
Using a hand-held beater, beat together the eggs, oil, buttermilk and sugar in a mixing bowl until well combined.
Step 3
In a separate bowl sift the flour, cocoa powder and bicarbonate of soda. Fold into the egg mixture then carefully add 250 g of the raspberries and fold to combine.
Step 4
Pour the mixture into the prepared tin and bake on the centre shelf of the oven for approximately 45 minutes or until a cake skewer comes out clean when inserted into the middle of the slice. Remove from the oven and allow to cool for 10 minutes.
Step 5
Cut into 18 squares then carefully transfer to a wire rack to cool completely.
Step 6
Serve with the extra berries and a dollop of reduced fat yoghurt.
