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!
1H 10M



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.


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