Gluten Free Dark Chocolate Raspberry Brownie
Preparation time: 20 minutes
Cooking time: 18 minutes
Nutrition: Per serving
184 Kcal Fat
Fudgy, moist and chocolatey brownie, paired perfectly against the sharpness of delicious raspberries. Developed by HEART UK Ambassador Emma Broome of Life Acrobat.
125g gluten free flour
100g raw cacao powder, (or good quality unsweetened cocoa)
1/2 tsp baking powder
240ml milk of your choice
85g agave or maple syrup
45g dark chocolate chips
125g fresh or frozen raspberries
Heat the oven to 170C fan/ 340F
In a large mixing bowl gently mix the dry ingredients together.
Next add the milk and syrup to the dry ingredients and stir so that they form a wet dough.
Add the chocolate chips and raspberries and gently combine being sure not to break up the raspberries too much.
Pour the batter into a prepared baking tin (a small loaf tin 8x5 inches is ideal)
Bake in the centre of the oven for 18 minutes.
The brownies will firm up a little more once you have removed them from the oven.
Serve warm or cold