Raspberry Chocolate Brownie

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

Prep Time15minutes

Cook Time15minutes

Total Time30minutes

Ingredients

50 gramsbutter, softened
1/2cupmacadamia nut oilor melted coconut oil
1/3cupsugar
3/4cupcashew nuts, blended until very fine
4tablespoonscoconut flour
1tablespoon wholemeal flour
4largeeggs
1/4cupcocoa
2tspvanilla
2tspbaking powder
1/2cupraspberries
1/3cupchocolate chunks

Instructions

Preheat oven to 180 degrees Celsius

Bake for approximately 15 minutes, or until cooked in the middle.
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.
Line a slice dish with baking paper and spread over the mixture. Top with the frozen raspberries and chocolate chunks
Bake for approximately 15 minutes, or until cooked in the middle.

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