Raspberry chocolate brownie combines tart raspberries and chunks of dark chocolate to create a delicious slice.
I actually created these brownies by accident. My idea was to create a cashew cookie recipe but when that didn’t go to plan I decided to turn it into something else. And that turned out to be yummy raspberry chocolate brownies!
I’ve always loved to bake and experimenting in the kitchen is something I find quite relaxing. I had a big bag of cashews that I had forgotten about and needed to use, so I decided to get creative. Usually when things don’t go to plan it’s a waste of ingredients, but luckily this time it could be repurposed!
Using ground cashews create a delicious, nourishing base while coconut flour helps keep the brownie moist. Cashews are a source of magnesium, potassium, iron and other vitamins and minerals. If you don’t have cashews, feel free to swap them for ground almonds. This can also be gluten free by switching the wholemeal flour for gluten free flour and making sure the rest of the brand ingredients are gluten free.
The brownie keeps quite well in the fridge and makes a yummy addition to the lunch box when you’re feeling like something sweet. Keeping some in the freezer is also handy. Just keep in an air tight container.
PS If you like this recipe, you might also like these peanut butter cookies
Raspberry Chocolate Brownie
Ingredients
- 50 grams butter, softened
- 1/2 cup macadamia nut oil or melted coconut oil
- 1/3 cup sugar
- 3/4 cup cashew nuts, blended until very fine
- 4 tablespoons coconut flour
- 1 tablespoon wholemeal flour
- 4 large eggs
- 1/4 cup cocoa
- 2 tsp vanilla
- 2 tsp baking powder
- 1/2 cup raspberries
- 1/3 cup chocolate chunks
Instructions
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Preheat oven to 180 degrees Celsius
Bake for approximately 15 minutes, or until cooked in the middle.
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Cream the butter, sugar and oil together until light and fluffy. Add the eggs and beat until well combined. Next, stir through the baking powder, flours, ground cashew nuts and cocoa and mix until combined.
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Line a slice dish with baking paper and spread over the mixture. Top with the frozen raspberries and chocolate chunks
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Bake for approximately 15 minutes, or until cooked in the middle.
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