Sour Cream Raspberry Brownies
|Fresh raspberries/Frozen raspberries||1 Cup (16 tbs), frozen|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Vanilla essence||1 Teaspoon|
|Wheat flour||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sunflower oil||1 1⁄2 Tablespoon|
|Thick reduced fat sour cream||1⁄2 Cup (8 tbs)|
|Soda bicarbonate||1 Teaspoon|
|Eggs/1/2 cup apple puree for making it eggless||2 , lightly beaten|
|Cocoa powder||3⁄4 Cup (12 tbs)|
Preheat oven to 350°F. Grease and line the base and sides of a baking dish with baking paper. Sift the flours, soda-bicarb and cocoa powder into a large bowl. Whisk together the eggs, sugar, vanilla, oil and sour cream in a another bowl. Beat till you see soft peaks form in the mixture, then add in the flours and mix until smooth. Fold in the apple puree and raspberries.
Now spoon the mixture into the prepared tin and bake for 25-30 minutes or until a tooth-pick comes out clean when inserted in the centre. Remove from oven and allow to cool completely. Cut into squares and dust with icing sugar if desired.
Tip: You can use walnuts or pecans instead of raspberries as a variation. If you are short on time, just use the readymade brownie mixes like Betty Crocker available in the market.