Heat oven to 180ºC.
Melt butter and 120g of the chopped chocolate in a heat-proof bowl over a pot of simmering water, stir frequently. Remove from heat and whisk in the eggs, sugar, yoghurt and vanilla extract. Sift in the flour, cocoa and salt and mix until well incorporated. Add the remaining 130g of chopped chocolate and the frozen raspberries and fold through.
Spoon the brownie batter into a skillet pan and smooth out evenly with the back of the spoon. Bake for 30 minutes until the top is crisp but the centre of the brownie is still soft.
Serve warm with vanilla ice cream and fresh raspberries.
INGREDIENTS
Continue Reading in next page
ADVERTISEMENT
ADVERTISEMENT
