Chocolate & Raspberry Brownies

• 4-5/8 ounces, weight Unsalted Butter, At Room Temperature
• 5-1/3 ounces, weight Caster Sugar
• 1 teaspoon Vanilla Extract
• 3 whole Eggs (separate Yolk And Whites From 1 Egg)
• 6-1/4 ounces, weight Self Raising Flour
• 2-1/8 ounces, weight Cocoa
• 7-1/2 ounces, weight Organic Raspberries, Divided (90 Grams Mashed Into A Puree, 120 Grams Left Whole)
• 5-1/3 ounces, weight Plain Probiotic Yogurt

1. Preheat oven to 170C fan/190C/375F/gas mark 5. Brush a 10-inch cake pan (25cm) with oil and line the base with baking paper.
2. Place the butter and sugar in the bowl and cream until pale and fluffy. Add the vanilla extract. Add 2 whole eggs and 1 egg yolk from the remaining large egg (save the egg whites from this egg). Gently mix together.
3. Puree 90 grams of the raspberries. Add raspberry mix and plain yogurt to the egg and sugar mixture and mix together.
4. Sift together the self raising flour and cocoa and add it to raspberry-egg mixture. Stir well. Whisk the reserved egg white and add it to the mixture. Gently stir it in. At the end add the remaining 120 grams of whole raspberries and gently fold them into the mixture.
5. Spoon the chocolate brownies mixture into the pan and bake for 30 minutes. Start testing with a toothpick 5 minutes before the end of baking time. If the toothpick comes out with small amounts of sticky batter and small crumbles, then the chocolate brownies are baked. But if the toothpick comes out clean, then they are probably over-baked.
6. Cool the baked brownies for 5-10 minutes, then turn them out on a wire rack and remove the baking paper. Cut them into squares and serve with your favorite cup of coffee. Store these yummy chocolate brownies in an airtight container.

butter, sugar, vanilla, eggs, flour, weight cocoa, yogurt

Taken from tastykitchen.com/recipes/desserts/chocolate-raspberry-brownies/ (may not work)