Chocolate Raspberry Brownies

August 06, 2021

Chocolate Raspberry Brownies

These chocolate raspberry brownies are so moorish! Just what you want in a brownie: rich flavours, chewy/gooey interior, shiny crackly top and melted chunks of chocolate throughout.. Yum! the tartness of the raspberries is a nice contrast to the richness of the chocolate


Makes 16-24 depending on portion size

These brownies are:

  • gluten free
  • full of nut and seed goodness 

Ingredients:

  • 2/3 Cup (100g) Sunflower Flour
  • 1/3 Cup (50g) Hazelnut Flour
  • 3/4 Cup (75g) Cocoa
  • 1 Tsp Cinnamon
  • 1 1/3 Cups (290g) Castor Sugar
  • 3/4 Cup (130g) Brown Sugar
  • 175g Unsalted Butter, melted and cooled
  • 1 Tsp Vanilla extract
  • 3 Free Range Eggs
  • 125g Dark chocolate, chopped
  • 3/4 cup of frozen raspberries

Method:

  1. Preheat oven to 160°C (150°C for fan forced oven)
  2. Lightly grease and line a 27 x 17cm slice tin with baking paper.
  3. Allow the baking paper to come above the edge of the tin so that you can easily remove the brownie
  4. Sieve both flours, cinnamon and cocoa into a large bowl.
  5. Add melted and cooled butter, vanilla and eggs. Mix until smooth
  6. Add chocolate raspberries, stir until well combined
  7. Pour mixture into your prepared tin and spread to ensure an even thickness
  8. Bake for 50-60 minutes or until set
  9. If serving warm, allow brownie to cool in tray for 5 minutes before cutting or allow to cool completely in tray

Brownie will can be stored in air tight container for up to 1 week. It is unlikely to last this long as you will want to go back for seconds and thirds!

Using castor sugar and brown sugar will ensure that you get a sweet
chewy brownie

 




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