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!
- 15 mins preparation
- 55 mins cooking
- Makes 24
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Ingredients
Gluten-free raspberry and chocolate brownies
- 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
Gluten-free raspberry and chocolate brownies
- 1Preheat 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.
- 2Combine 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.
- 3Beat 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.
- 4Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan. Cut into 24 pieces.
Notes
If you like, serve topped with fresh raspberries and dusted with a little extra cacao.
