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.