These choc raspberry brownies are everything you ever wanted in a tasty afternoon treat - they’re moist, chocolatey and balanced perfectly against the tang of the raspberries!
Ready in: 40 mins
Makes: 16 pieces
Ingredients:
1/2 cup coconut oil, melted
1/3 cup cacao powder
3 large eggs
1/2 cup maple (or rice malt syrup)
1 tsp vanilla essence
1/2 cup coconut flour
Pinch of salt
1/3 cup chopped nuts of choice (I used cashews and walnuts)
1/4cup mini baking choc chips
1 punnet raspberries (125g)
Method:
Step 1. Preheat oven to 150C. Lightly spray a 20x 20cm baking tin with olive or line with baking paper
Step 2. Combine the cacao powder, melted coconut oil, eggs, maple syrup, and vanilla essence, coconut flour, and dash of salt and mix well
Step 3. Fold in the nuts and chocolate chips. Spread into the prepared baking tin evenly and press raspberries around the brownie mix
Step 4.Bake for 25-30 minutes. Cool on a wire rack and once cooled to room temperature, remove from the tin and cut into squares
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Notes: Use 1 cup of almond meal as a substitute for coconut flour. You can use frozen or fresh raspberries. Rice malt syrup is a perfect substitute for maple syrup too
Storage: refrigerate or leave them at room temperature in an airtight container
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