Raspberry Brownies
These super easy raspberry brownies are gluten free and are made with almond flour. They make the perfect morning or afternoon tea treat!
Ingredients
- 1/2 cup coconut oil melted
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 2 eggs (large) room temperature preferably
- 1 cup almond flour
- 1/2 cup cacao powder
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup frozen raspberries Fresh also works
Instructions
- Pre-heat. Pre-heat the oven to 175C/350F
- Add Wet Ingredients. Add the coconut oil, maple syrup and vanilla extract to a medium sized bowl, whisking to combine. Then, add the eggs and whisk to combine.
- Add Dry Ingredients. Add the almond flour, cacao powder, baking powder and salt to the bowl and mix well to combine.
- Add Raspberries. Fold 3/4 of the raspberries into the mixture.
- Pour Batter. Pour or spoon the brownie batter into a lined square baking pan (approximately 20x20cm)
- Bake. Place the rest of the raspberries on the top and bake in the oven for approximately 35 minutes or until a skewer/toothpick comes out clean.
- Cool. Allow to cool in the baking in for 10 minutes, before allowing it cool further on a wire rack for 15-20 minutes.
- Store. Store in the refrigerator for 4 days or in the freezer for up to 3 months, when stored correctly.
Notes
- The 30 minutes additional time is the recommended time to let these brownies cool before slicing.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- When the raspberry brownies are super warm they may break apart easily. So I recommend allowing them to cool in the tin for at least 10 minutes and then on a wire rack for a further 15-20 minutes.
- You can store in your fridge for 4-5 days or in your freezer for 3 months when stored correctly.
Nutrition
Serving: 1brownieCalories: 145kcalCarbohydrates: 9gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 4gCholesterol: 23mgSodium: 73mgFiber: 2gSugar: 4g
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