Last year I experimented with recipes to combine the lightness of cake with the gooey yumminess of brownie. This year the tweak to the recipe is in the process! Here you go.
150g of Organic 70% dark chocolate
125g Unsalted butter or coconut oil
3 eggs or cup of chia seeds soaked in water for vegans
125 flour & ground almonds (I split equally between buckwheat, wholemeal GF free raising & almonds)
Vanilla paste or powder
50g Coconut Sugar
Melt the butter and chocolate in a small saucepan, cook slightly. Whisk together the eggs, vanilla and coconut sugar, slowly fold in the chocolate (not too hot or you might slit the eggs) and lastly fold in the dry mix. Once lightly combined pour into a deep small baking tin which is lined with baking paper. Before popping in the oven at 190 / 170 fan press in rasberries. It should take 35 mins to cook through, you will see a few cracks form, take it out as it still cooks whilst out sitting. Cut up and store in an air tight container or eat the lot!