Double Choc Raspberry Brownies
This is the perfect recipe to impress your friends and family with - it's a deliciously rich and fudgey brownie with a twist. The addition of sweet raspberries creates a refreshing contrast to that indulgent chocolate.
- Coconut oil, butter or ghee for greasing
1 1/2 cupsalmond meal
1/3 cupraw cacao powder + extra for dusting
1 teaspoonbaking powder
1/2 teaspoonsea salt
1/2 cupunsalted butter, melted
1/2 cuprice malt syrup, melted
3eggs, lightly whisked
3/4 cupraspberries (fresh or frozen and thawed), mashed into a puree with a fork
50gdark (85% cacao) chocolate, chopped into chunks
Preheat the oven to 160°C. Line a 9x9 inch lamington/ brownie tin with grease-proof paper.
In a large bowl combine almond meal, raw cacao, baking powder and salt.
In separate bowl combine butter and rice malt syrup. Whisk until rice malt syrup is well combined. Add in the eggs and continue to stir until mixture comes together.
Pour the butter/syrup mixture into the dry ingredients and mix thoroughly. Stir through walnuts, raspberry puree and chocolate chunks.
Pour the batter into the lined tin. Cook for 20-23 minutes. Check at 18 minutes to ensure mixture is not burning. Brownies are cooked when top is slightly firm to the touch.
Allow to cool for 10 minutes before removing from the pan and slicing. Dust with extra cacao.