1/4 cup(s) cocoa powder, (25g)
1 cup(s) white self-raising flour, (150g)
1/2 cup(s) caster sugar, (110g)
1/3 cup(s) dark chocolate chips, (or bits)
2 medium egg(s)
110 g Fruit puree, apple and vanilla, (apple)
2 tub(s) Nestle Soleil Mousse, Chocolate, (62g each)
1 cup(s) frozen raspberries, (150g)
2 tsp icing sugar
Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm square cake tin with oil. Line base and sides with baking paper.
Sift cocoa and flour into a medium bowl. Add sugar and chocolate bits and stir to combine.
Whisk eggs, apple puree and chocolate mousse in a small bowl. Fold egg mixture into flour mixture. Fold in frozen raspberries (see tip).
Spoon mixture into prepared tin and bake for 25–30 minutes or until cooked when tested with a skewer. Stand in tin for 5 minutes before turning out onto a wire rack to cool.
Dust brownies with icing sugar and cut into 16 squares to serve.
TIPS: Folding in the raspberries when they are still frozen stops them from breaking up. Jars or cans of unsweetened apple puree are available from the baby food aisle of most supermarkets.