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raspberries choco brownies

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before they went into the oven
  • 3 tsp No-Egg Organ egg replacer
  • 1 3/4 C flour
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 7 Tbsp cocoa
  • 1 1/2 C sugar
  • 6 Tbsp margarine
  • 1 1/2 tsp vanilla essence
  • 50g dark chocolate
  • 1/4 C boiling water
  • 1 tsp instant coffee
  • 1/2 C frozen raspberries
  1. Preheat over to 135 degrees Celsius.
  2. Mix the No-Egg with water (as per instructions on box).
  3. Sift flour, baking soda, salt and cocoa together then set aside.
  4. Beat together sugar and margarine until creamy, then add the vanilla. Add creamy sugar mixture to the No-Egg.
  5. Cut chocolate into small pieces and add to dry ingredients. Dissolve coffee in hot water before combining everything together and spooning into a 20cm greased dish. Decorate with raspberries on top before baking for 35 minutes on the lowest rack in the oven.