I tempted you last week with a photo of the delish Raspberry Chocolate Brownies I had for my birthday and how I altered the recipe to use almond meal in place of the flour.
Well, what better way to start off a week than with a new recipe you can cook all week long! I would be cooking it every day if my waistline would let me get away with it!! I'd love to be able to tell you where the recipe originated from, but I don't know!! Sorry about that but I'm going on record saying I don't claim this recipe as my own.
Raspberry Chocolate Brownies
200g chocolate (I use choc melts)
1 3/4 cups brown sugar
1 1/3 cups plain flour ( I replace this with same amount of almond meal)
1/4 tsp baking powder
1/3 cup cocoa, sifted
1 1/2 cups raspberries
Preheat oven to 180C. Place butter and chocolate in small saucepan over low heat until melted and smooth. Place in a bowl with sugar and eggs and stir until well combined.
Add flour (or almond meal), baking powder and cocoa. Mix to combine. Pour into 23cm greased square cake tin lined with baking paper. Top brownie mix with raspberries and bake 30-35 mins.
***Note, if you use almond meal instead of flour, the baking time will be longer. A lot longer. I haven't ever timed it but about 50mins - 1 hour in total. You'll know when it's ready when the centre is still a bit jiggly when you shake it but not set like stone/the outside of the brownies.***
Take brownie out of tin after 5 - 10 mins and remove baking paper.
End result? A crunchy brownie on the outside with a gooey runny center. Serve warm or cold with icecream.
Oh and try not to eat the uncooked brownie mix before you put it in the oven. It's really hard to resist. Really hard!