2 x 125 g punnet raspberries
50 g (½ cup) cocoa powder, sifted
80 g (½ cup, lightly packed) dark brown sugar
55 g (⅓ cup) wholemeal self-raising flour
50 g (⅓ cup) self-raising flour
2 tbsp plain flour
80 g light margarine, melted
2 x 60g eggs, lightly whisked
1 ripe banana, mashed until smooth
30 g walnut pieces, roughly chopped
icing sugar or cocoa powder, for dusting, to serve
- Preheat oven to 160°C (fanforced). Spray a 16cm x 26cm (base measurement) lamington tin with cooking spray. Line with baking paper, allowing paper to overhang sides.
- Put 1 punnet raspberries in a bowl and mash with a fork until smooth. Put cocoa, sugar and flours in a large bowl, mixing to combine. Add margarine, eggs, banana and mashed raspberries, whisking until smooth.
- Spoon batter into prepared tin. Spread out using back of spoon until smooth. Push remaining raspberries and walnuts into top of batter. Bake for 25 minutes or until a skewer inserted in centre comes out clean. Cool brownies in tin for 10 minutes. Transfer to a wire rack to cool completely.
- Cut brownies into 18 pieces and serve dusted with icing sugar or cocoa powder.