Chocolate Raspberry Brownies

August 06, 2021

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:

1 Cup (150g) Hazelnut Flour
3/4 Cup (75g) Cocoa
1 Tsp Cinnamon
1 1/3 Cups (290g) Castor Sugar
3/4 Cup (130g) Brown Sugar
165g Unsalted Butter, melted and cooled
1 Tsp Vanilla extract
3 Free Range Eggs
125g Dark chocolate, chopped
3/4 cup of frozen raspberries

Method:

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

Brownie 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