Brownies are one of my biggest weaknesses. As a self confessed chocoholic, they are just the right combo of chocolate and cake, since chocolate cake isn’t really a love of mine normally.
There is nothing that compares to a freshly baked brownie out of the oven, served with ice cream. Food heaven! Yep, the best. So of course I like to experiment with different brownie recipes and combinations.
This particular baking session was inspired by my rather impulsive decision to join Your Inspiration At Home (YIAH) as a consultant. A little crazy, since I have only recently started out with my Jamberry business… which is going great, but I love food. My husband loves food too and the YIAH products are all about flavour – spice mixes, vinegars, seasoning and all that good stuff. But my favourite – the chocolate powders.
One of them is a Choc Raspberry Truffle, which you could pretty much substitute for cocoa in any recipe. So this recipe uses the amazing YIAH choc powder, but you can make a non-raspberry version by just using plain cocoa or adding some flavoured essence perhaps. But if you’re curious, you can check out the YIAH range here.
This recipe was quick, easy and the baked goods didn’t last long. But they never do!
YIAH SOFT RASPBERRY BROWNIES
1/2 cup vegetable oil
1 teaspoon vanilla
1 cup sugar
3 large eggs
1/4 teaspoon salt
3/4 cup flour
1/3 cup white choc chips
1/3 cup milk choc chips
1/4 teaspoon baking powder
1/3 cup YIAH Chocolate Raspberry Truffle chocolate powder (you can substitute this for plain cocoa)
- Preheat oven to 180 degrees
- Mix sugar and oil
- Add eggs and vanilla
- Add dry ingredients and choc chips. Mix well
- Pour into greased and lined slice tray
- Bake for 25 – 30 minutes, or until ready
- Allow to cool, then serve as they are or with yummy ice cream or whipped cream.