Rich dark chocolate and fresh raspberry brownies, a great twist on the traditional brownie.
Each mouthful is full of deep chocolate that contrasts perfectly with the tart raspberries.
Vegan & gluten free
Cooking time – 23 minutes
Serves – 16
75g coconut oil
200g 70%+ dark chocolate
25g cacao powder
100g fine oat flour (made from ground gluten free oats)
100g gluten self-raising flour
1 tsp. bicarbonate of soda
1 tsp. vanilla extract
50ml maple syrup
100ml of unsweetened nut milk (we used almond)
Preheat the oven to 200°C/180°C fan.
Line a square baking tin (21cm x 21cm) with baking paper.
Weigh out the coconut oil into a saucepan and melt over a low heat. Then set to one side.
Break the chocolate into pieces and put into a heatproof bowl. Place the bowl over a saucepan of simmering water and melt the chocolate, stirring occasionally. Then set to one side.
Add all dry ingredients to a large mixing bowl. Pour in the coconut oil, melted chocolate, nut milk, maple syrup and vanilla extract. Stir together until all the ingredients are combined. Gently fold through the raspberries. Pour the mixture into your prepared tin and place in the centre of the oven at 180° for 23 minutes.
Once baked, remove from the oven and place onto a wire cooling rack to partially cool. Lift out the brownies – still in the baking paper and allow to cool completely before cutting into 16 squares.
To serve drizzle the brownies with melted chocolate and add fresh raspberries.
Store in an airtight container and eat within 3 days.