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Recipes/Blog

Chocolate Raspberry Brownie

These chocolate brownies would have be to me by go to sweet treat when I’m after a decadent chocolate heavenly bite.  They are a quick make, a one bowl wonder and then a quick oven bake  and you have fresh, gooey, brownies.

The brownies are also gluten free which I know for many is an absolute must and topped with fresh raspberries makes it the ultimate in dessert heaven.  Add your own twist by adding nuts – hazelnuts and walnuts are a divine option!

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Serves: 8

Ingredients

4 flax eggs

6 tablespoons maple syrup

1 cup coconut sugar

1 teaspoon vanilla extract

4 tablespoons coconut oil

1 cup cacao

1 1⁄2 cups almond meal

1⁄2 cup chocolate chips

1 punnet fresh raspberries

1/4 cup flaked almonds

Method

  • Make flax egg by mixing each tablespoon of flax meal with 3 tablespoons water per egg.  Once prepared set aside.
  • Melt coconut oil and set aside.
  • Place all ingredients in a bowl including the flax eggs and mix with a wooden spoon. The mixture will be quite thick.
  • Once it’s well combined, add chocolate chips and mix again.
  • Use a rectangle slice tin (about 25cm long) and line with baking paper. If you want your brownies thicker then use a smaller tin. A square tin works well too.
  • Place the brownie mixture in the tin and spread out evenly.
  • Place fresh raspberries on top pushing them into the mixture about halfway. Sprinkle with flaked almonds.
  • Bake in oven at 180 degrees for approximately 20 minutes.  As all ovens operate a little differently, you’ll be best guided by placing a skewer into the brownie and when it comes out clean the brownie is ready.

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