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Gluten Free Chocolate & Raspberry Brownies

27/8/2017

 
Picture
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  
​
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 gluten free 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. 
PDF and PRINT
Alice W link
20/11/2023 04:09:08 pm

Great blog, I enjoyed reading it


Comments are closed.

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    Hazel and husband Nik own and run Mulberry Lodge Country Retreat  which is a beautiful and unique mud brick property in the McLaren Vale wine region of South Australia. It's our home and business and run as a hosted luxury, country escape for the discerning traveler. We aim to provide our guests with a wonderful relaxed and indulgent experience. Through the blog Hazel will be sharing information her own recipes, our gardens and activities and experiences in the Fleurieu Peninsula, South Australia 

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PO Box 850, 202 Main Road
Willunga
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  • Home
    • GALLERY
    • AWARDS & MEDIA
    • SUSTAINABILITY & THE ENVIRONMENT
    • TERMS & CONDITIONS
    • PRIVACY POLICY
  • LUXURY PACKAGES
    • LUXURY B&B PACKAGE
    • COUPLES PAMPER PACKAGE
    • UTIMATE CELEBRATION PACKAGE
    • HELI-SWAG ADVENTURE
    • PLATINUM PACKAGE
    • FOOD & WINE & ART PACKAGE
    • ORGANIC WINE & PICNIC PACKAGE
    • WINTER WARMER PACKAGE
    • GIFT VOUCHERS
  • ACCOMMODATION
  • BOOK NOW
  • McLAREN VALE AREA GUIDE
    • McLAREN VALE DIGITAL GUIDE - APP
    • WINERY LONG LUNCHES
    • MCLAREN VALE LUNCH PLATTERS & TAPAS
    • MCLAREN VALE RESTAURANTS
    • WINE TASTING
    • MCLAREN VALE EXPERIENCES
    • MCLAREN VALE BREWERY TRAIL
    • MARKETS & EVENTS
    • BUILD YOUR OWN DIGITAL GUIDES
  • CONTACT US
  • Blog