Raspberry Double Chocolate Brownies

Recipe by Megan Horsley

Ingredients

10

Cook Time

35m

Prep Time

0m

Ingredients

Serves 12

Decadent and delicious is the best way to describe these Raspberry Double Chocolate Brownies. They are gluten- and dairy-free, full of sweet raspberries and rich chocolate flavour.

Instructions

  1. 1

    Preheat the oven to 325ºF (165ºC). Line a 9-inch by 9-inch baking pan with parchment paper, making sure there is enough on the sides to lift the brownies out of the pan when they’re done.

  2. 2

    In a stand mixer fitted with the whisk attachment or using a hand mixer, mix together the eggs, sugar, oil and vanilla extract until smooth.

  3. 3

    Mix the almond flour, cacao powder, baking powder and sea salt in a separate bowl. Fold the dry ingredients into the wet ingredients until just combined and smooth.

  4. 4

    Gently stir in the raspberries and chocolate chips. Pour the batter into the prepared baking pan and bake for 20 to 25 minutes or until a few moist crumbs appear on a toothpick. The brownies are not done if the toothpick comes out with wet batter.

  5. 5

    Lift the brownies out of the pan using the parchment paper and allow to cool completely on a wire rack. Enjoy!

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