I have been tweaking a recipe based originally on a brownie by Anna Jones. This version uses a fraction of the coconut sugar, and to reduce the amount of ground almonds, introduces organic wholemeal self raising flour to give lift and lightness, which my kids and their friends love.
3 Organic Free Range Eggs
200g of Organic Green & Blacks 70% Plain Chocolate
100g of Organic Unsalted Butter or Coconut Oil
100g of Organic Raspberries
50g Organic Doves Self Raising Wholemeal flour
50g Ground Almonds
1 teaspoon of Organic Vanilla Powder
25g of Organic Coconut Sugar
Pre-heat the oven to 170C fan and line a small baking tin (20cm by 10cm) with baking paper. To make sure it fits just scrunch up into a tiny ball and unfold - a Jamie Oliver trick! Melt the butter and chocolate in a bowl over simmering water. Take the bowl from the heat and stir in the coconut sugar followed by the eggs, well beaten, and add gradually as you fold in the mixture. Next up, mix in the flour and almonds, along with the vanilla, finally stir in the raspberries and bake in the middle of the over for 30 to 40 minutes. Ovens vary so look for a little rise and a very slightly cracked top. Leave to cool before cutting up and storing in an air tight container.
Share & enjoy - we love them!