Pinch of Nom’s raspberry cookie brownies recipe
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Ingredients
Low-calorie cooking spray
100g self-raising flour
50g reduced-fat spread
4tbsp white granulated sweetener
4 medium eggs
3tbsp cocoa powder
1tsp baking powder
6 raspberries, sliced in half
20g bag of mini chocolate sandwich biscuits, quartered
20g milk chocolate, finely chopped
Method
Preheat the oven to 190°C (fan 170°C/gas mark 5). Spray the 12 holes of the silicone muffin tin with a little low-calorie cooking spray.
Place the self-raising flour, reduced-fat spread, granulated sweetener, eggs, cocoa powder and baking powder into a large mixing bowl and mix thoroughly. It’s best to use a wooden spoon to prevent over-mixing.
Pour the mixture into the silicone muffin tin, dividing it evenly between the twelve holes. Add half a raspberry to the top of each brownie. Sprinkle over the biscuit and chocolate pieces. Place in the oven and bake for eight to 10 minutes until slightly risen and set.
Leave to cool in the tin for a few minutes and then transfer to a cooling rack. Serve.
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