Tuesday, 3 September 2013

Walnut and Raspberry Brownies

The chocolate brownie.. 

I couldn't think of a better place to start with this blog than with one of the most classic, delicious and most-loved baked items in the world!  This brownie recipe has seen many additions, substitutions, love and attention over the last few years - and it has become one of my go-to quick to make desserts that never fails to impress!  Though traditionally brownies don't tend to have raspberries and my boyfriend thinks that brownies shouldn't have anything other than chocolate (not even any nuts) these brownies are the perfect combination of gooey-rich chocolate, crunchy nuts and the tangy sour taste of raspberries!

Both gluten-free AND dairy-free these delicious treats can be enjoyed by almost everyone!

Makes 16.

140g (5oz) 70% dark chocolate
1/2 cup coconut oil
1 cup brown sugar
3/4 cup almond meal
1/4 cup potato flour
1/2 tsp salt
1/4 tsp baking soda
2 organic free-range eggs - beaten
1 tbs vanilla extract
100g frozen raspberries
1 cup chopped walnuts

Extra raspberries and vanilla ice cream to serve.

  • Preheat fan-forced oven to 180°C (350°F).  Line an 8 x 8 inch or rectangular pan with baking paper and grease the sides.
  • Melt chocolate and coconut oil in saucepan over a low heat, gently stirring until smooth.  Remove from heat and allow to cool slightly.
  • In a large mixing bowl combine the brown sugar, almond meal, potato flour, salt and baking soda.  Add the beaten eggs, vanilla extract and cooled melted chocolate mixture.  Using an electric mixer, beat on a low to medium speed until the mixture comes together and becomes thick and glossy (approximately two minutes).
  • Add the frozen raspberries and chopped walnuts, stirring by hand.
  • Pour mixture into prepared baking tin and smooth top with a spatula or wooden spoon.
  • Bake for 30-35 minutes or until the brownie is set.  If you like your brownie gooey and moist leave in for closer to 30 minutes.  Remove from oven and allow to cool in tin for 10 minutes before transferring to a wire rack.  Place brownie to set in the fridge for 30 minutes to an hour before cutting - this helps keep it from crumbling.  However, eating them straight from the oven while they are still gooey is my absolutely delicious!
  • Serve with extra raspberries and a scoop of vanilla ice cream.

Substituting hazelnut meal instead of almond meal gives the brownie a subtle Nutella flavour.
The top of the brownie while in the oven will crack like most gluten-free cakes.

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