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April 3, 2011

It is great to have something celebratory on hand for Easter.  These Brownies  when cooled have some delightfully gooey Turkish Delight flavoured patches and are not too hard on the wallet and waistline.  They aren’t the very dense American style Brownie but are rather more light and cake-like.  Another very good recipe is here.

¾ cup plain flour

½ tspn baking powder

½ cup cocoa powder

1 cup caster sugar

½ cup low fat vanilla yoghurt

2 eggs (lightly beaten)

1 tspn vanilla

2 tbspns olive oil

220g  Cadbury’s Turkish Delight chocolate bar  (chopped into squares)

Cocoa powder – to coat


1.Preheat oven to 180 C. Lightly grease a 20cm square baking tin. Line tin with baking paper. Now grease the baking paper. (Don’t forget to do this otherwise the brownies will stick to the paper.)

2. Place flour in a bowl with the baking powder, cocoa powder and caster sugar. Stir.

3. Whisk together yoghurt, eggs, vanilla, olive oil and pour into dry ingredients.  Mix together until combined and fold in chopped Turkish Delight chocolate.

4. Spoon batter into tin.  Cook for 25-30 minutes or until a skewer inserted into the middle comes out clean.

5.  Take out of the oven and allow to cool for 5 minutes.  Take out of the tin, dust with cocoa and cut into squares.

Makes 16.

Adapted closely from a book called Fit Food.  I can’t remember who the book was by please someone inform me if you know the author.

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