Gluten Free Chocolate & Raspberry Brownies

This has to be one of the most delicious gluten free treats that I make for our guests. Much better than the standard recipe and I always get lovely comments from our guests. So I thought it was about time to share this. Welcome to chocolate brownie heaven! .

The original recipe calls for fresh raspberries but I've found when they're out of season and expensive you can replace the fresh raspberries with a bar of dark Lindt Raspberry Chocolate, and of course I stock up on this chocolate when it's on special offer. I actually think I prefer them with the Lindt raspberry chocolate.

Click "Read More" for the recipe  

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Prep time 10 mins, Cook time 30 mins, Total time40 mins
 
Serves: 12 - 16 slices
 
Ingredients

• ⅓ cup dark chocolate chips
• ⅓ cup coconut oil
• ¼ cup honey
• 3 eggs
• ¾ cup coconut sugar
• ½ cup almond meal
• 1 Tbsp coconut flour
• ¾ cup raw cacao powder
• ¼ tsp baking powder
• 1 cup frozen or fresh raspberries or a bar of dark Lindt Raspberry Chocolate

 
Method

1. Preheat oven to 180ºC (356ºF). Line an 9" x 9" square baking pan with parchment paper, set aside.
2. Melt chocolate chips and coconut oil together, stirring occasionally. Once melted, take off heat and set aside.
3. In a stand mixer or in a large mixing bowl, add the rest of the ingredients, honey, eggs, sugar, almond meal, coconut flour, cacao and baking powder.
4. On slow speed, mix the ingredients until they are just combined. Make a well in the centre.
5. Slowly pour the chocolate/coconut mixture into your well.
6. Beat mixture until the batter is smooth and shiny, about 1 minute.
7. Fold through raspberries or alternatively chop up a bar of dark Lindt Raspberry Chocolate for a hint of raspberry and extra chocolatey hit
8. Pour mixture into prepared pan and spread it out evenly with a spatula.
9. Bake for 25-30 minutes or until a skewer inserted into the middle comes out clean.
10. Let the brownie sit in the pan for 10 minutes before removing.
11. Remove brownies from the pan and cool on a wire rack.
12. Once the brownies have cooled down completely, cut them into squares and serve.
13. Brownies can be kept in an air-tight container, refrigerated, for up to 6 days.

 
Notes
Store in an airtight container, in the pantry or refrigerated, for 4 days - 1 week.

Click on the document below to download a copy of the recipe. 

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