75g (3oz) cocoa powder
3 eggs, separated
225g (8oz) golden caster sugar
1tbsp chocolate extract
200g (7oz) low-fat yogurt
1 1/2tbsp vegetable oil
175g (6oz) self-raising flour
1.Grease a 30 x 20cm (12 x 8in) brownie tin and dust it lightly with a little cocoa powder.
2.Mix the egg yolks, sugar, chocolate extract, yogurt and vegetable oil together.
3.Sift the flour and cocoa powder on to the mixture, and gently fold them in.
4.In a clean bowl, whisk the egg whites to soft peaks. Add a spoonful of the egg white to the chocolate mixture, and stir well to loosen. Gently fold in the rest of the egg white.
5.Pour into the tin and bake at 190°C/375°F/gas 5 for 20 to 25 mins, or until a skewer comes out clean.
6.Allow to cool in the tin for 5 mins, then turn out on to a wire rack to cool completely.
Jessica Broom, 39, East London
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