Mini chef
Utensils
Apron
baking paper
Bowl
Fork
Knife
Oven mitts
Pan
Rubber spatula
Teaspoon
Timer
Whisk
Cutting board
Kitchen scales
One square baking tin (approx. 20 cm)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Preparation
To prepare
Line the base of the springform pan with baking paper, grease the sides with butter. Empty the yoghurt into a bowl, rinse out and thoroughly dry the pot, use as a measuring cup.
Yoghurt mixture
Peel the bananas, break into pieces, add the bananas and raspberries to the bowl of yoghurt. Finely mash the bananas and raspberries with a fork.
Batter
Add the eggs and salt to the mixture, mix with a whisk. Melt the butter in a pan, allow to cool slightly, mix into the yoghurt mixture. In a bowl, mix the almonds with all the other ingredients up to and including the bicarbonate of soda, mix into the yoghurt. Transfer the batter to the prepared tin. Spread the raspberries on top.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180 °C. Remove from the oven, allow the brownies to cool slightly in the tin, remove from the tin, slide onto a cooling rack with the baking paper, leave to cool. Cut the brownies into slices.
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