Name: Gluten-free raspberry and chocolate brownies
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 150 gram dairy-free spread; 150 gram dairy-free dark chocolate; 1 cup (250ml) almond milk; 1 1/4 cup (275g) caster (superfine) sugar; 3 eggs, beaten lightly; 1/2 cup (65g) gluten-free plain (all-purpose) flour; 1/2 cup (75g) buckwheat flour; 1/4 cup (35g) cacao powder; 125 gram fresh or frozen raspberries

Gluten-free raspberry and chocolate brownies

Just because you're following a gluten-free or dairy-free diet doesn't mean you have to miss out on indulgent treats. This brownie recipe from The Australian Women's Weekly's 'Delicious Gluten-Free Food' cookbook is living proof. Dig in!

Makes 24

Prep

15M

Cook

55M

Total

1H 10M

Ingredients

150 gram dairy-free spread

150 gram dairy-free dark chocolate

1 cup (250ml) almond milk

1 1/4 cup (275g) caster (superfine) sugar

3 eggs, beaten lightly

1/2 cup (65g) gluten-free plain (all-purpose) flour

1/2 cup (75g) buckwheat flour

1/4 cup (35g) cacao powder

125 gram fresh or frozen raspberries

Method

1.Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.

2.Combine spread, chocolate and almond milk in a medium saucepan over low heat; cook, stirring, for 5 minutes or until spread and chocolate are melted and mixture is smooth. Remove from heat; stir in sugar. Cool 10 minutes.

3.Beat eggs into chocolate mixture with a wooden spoon. Stir in combined, sifted flours and cacao. Gently fold through half the raspberries. Pour mixture into pan. Sprinkle with remaining raspberries.

4.Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan. Cut into 24 pieces.

If you like, serve topped with fresh raspberries and dusted with a little extra cacao.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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