Raspberry Almond Brownies
Rich, gooey, fudgey, and an irresistibly crisp crust what more could you want from a brownie.
SERVES 12
PREP TIME 15 MINUTES
COOKS TIME 30-35 MINUTES
DIFFICULTY MEDIUM
Ingredients
30g milled flaxseed
180ml water
120g ground almonds
75g unsweetened cocoa powder
1 tsp baking powder
325g caster sugar
1 tsp vanilla extract
120g almond butter
120g raspberries
40g almonds
Method
1.
Line and prepare a 9” x 9” square baking tin and pre-heat an oven to 180oc.
2.
Mix together the milled flaxseed and water to create flax eggs and leave to stand for 15 minutes until thick.
3.
To a bowl add the ground almonds, cocoa powder, baking powder and caster sugar and combine.
4.
To a separate bowl add vanilla extract, almond butter and the flax eggs. Whisk together until combined.
5.
Add the dry ingredients to the wet ingredients. Carefully fold in 20g of almonds and 60g raspberries.
6.
Spoon the brownie batter into the tin and smooth out the top with the back of a spatula to get an even top that goes right into the corners. Top with the remaining almonds and raspberries.
7.
Bake in the oven for 30 – 35 minutes. You want to take them out of the oven when the middle is still slightly wobbly as it will harden as it cools.
8.
Leave to cool completely, before cutting into 16 pieces.
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