Makes: 20 pieces

Prep Time: 15 mins

Cook Time: 30 mins

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

Method:

1. Preheat the oven to 180°C or 160°C (fan-forced). Grease a 20 cm x 20 cm (or 28 cm x 18 cm) brownie tin with butter and line with baking paper, allowing it to overhang two sides.

2. Place the butter, sugar, and cocoa or cacao in a small saucepan over low heat and stir until the butter is melted. Turn off the heat, and allow it to cool slightly.

3. Add the vanilla and flour and stir to combine. Add the eggs and stir to combine.

4. Add the flour and ground sunflower seeds and stir to combine.

5. Pour half of the mixture into the prepared tin, sprinkle over half of the raspberries, and dollop over half the jam in small amounts on top of the brownie batter.

6. Pour over the remaining brownie batter and repeat with the remaining raspberries and jam. Use a chopstick or metal skewer and swirl the jam and raspberries through the batter. Sprinkle with the choc chips.

7. Bake for about 30-35 minutes or until a skewer inserted into the centre of the brownie comes out with moist crumbs clinging to it. Remove from the oven and cool in the tin for 10 minutes, then use the overhanging paper to lift the brownie onto a wire rack and leave to cool completely. Cut into small squares or rectangles as desired.