Dark Chocolate & Raspberry Brownies

Dark Chocolate & Raspberry Brownies

Brownies really are the ultimate treat! And so often 'healthy' brownies just pale in comparison to conventional versions. But luckily this recipe results in the most delicious fudgy brownies. The next time you're looking for a decadent treat, make this you go to!


The higher the cocoa solids in chocolate, the better. That's why we always choose to eat 85% - 90% cocoa solids and compare brands to find the one with the lowest amount of sugar. Dark chocolate is packed full of antioxidants. This means it fights off free radicals and lowers your risk of developing chronic diseases like cancer and heart disease. It's also a great source of caffeine and theobromine so it's the perfect way to boost your energy. So maybe it's not the perfect midnight snack! ;) Raspberries are also full of antioxidants, like anthocyanins. Anthocyanins, a type of flavonoid, are the reason for raspberries vibrant red colour. They're thought to have significant anti-inflammatory benefits and are sometimes even recommended to arthritis sufferers. So not only do chocolate and raspberries taste great together, they're a nutrition power couple!

 

Ingredients:

  • 200g dark chocolate (we used 85%)
  • 50ml coconut oil
  • 100g coconut sugar
  • 3 eggs
  • 150g almond meal
  • 100g raspberries (fresh or frozen)
  • 1 tsp baking powder

 

Instructions:

  • Preheat the oven to 180°C and line a brownie tin (8") with greaseproof paper.
  • Place the chocolate and the coconut oil in a large mixing bowl and put it over a pot of simmering water (bain-marie).
  • Once these have melted, remove the bowl from the heat and stir in the coconut sugar.
  • Beat the 3 eggs and gradually add them into the chocolate mixture.
  • Next add the almond meal and baking powder.
  • Finally stir in the raspberries.
  • Add the mixture to the brownie tin and place in the centre of the oven 25 - 30 minutes. They're done when the top is firm but the insides are still a little fudgy.
  • Leave to cool in the tin before cutting.