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Raspberry Swirl Brownie
Ingredients
  • 125g unsalted butter, chopped
  • 1 cup (220g) brown sugar
  • ¾ cup (75g) cocoa or cacao powder
  • 1 teaspoon vanilla extract
  • 3 free-range eggs, lightly whisked
  • ½ cup (125g) Greek-style yoghurt
  • ⅓ cup (50g) sunflower seeds
  • ¾ cup (115g) plain flour
  • 1 punnet (135g) fresh raspberries, or ¾ cup (115g) frozen raspberries, roughly chopped or lightly crushed
  • 2 tablespoons raspberry jam
  • 2 tablespoons choc chips, optional
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