CHOCOLATE RASPBERRY BROWNIES
- Debbie Douglas
- Mar 7, 2016
- 2 min read
Ingredients
melted butter or coconut oil (DF) ¼ cup
pure maple syrup 4 tablespoons (you can also use liquid honey or agave syrup)
best quality dark eating chocolate 100g (at least 70-80% cocoa, check it is DF if you need to)
black beans 1 x 400g can, rinsed and drained (or you can use canned red kidney beans)
baking powder 1 teaspoon
free-range eggs 2
fresh berries 1 cup (or 1 cup frozen and defrosted) e.g. blueberries, raspberries, boysenberries etc
Method
Preheat oven to 150degC/300 Fahrenheit. Lightly grease and line a roughly 18-21cm square cake or baking dish with baking paper.
Place coconut oil/butter, honey/syrup and dark chocolate in a medium pot and gently heat over medium heat, stirring frequently, until chocolate is melted. Allow to cool slightly.
Transfer to a food processor or blender with black beans, baking powder and eggs and blend until smooth and well combined, scraping down the sides of the food processor/blender with a spatula a few time to make sure all the ingredients get well blended together.
Spoon mixture into prepared tin. Scatter berries over the top (see note below) and bake for 20-25 minutes (20 minutes if you prefer it more fudgey, 25 minutes if you prefer it slightly firmer – I go in between!) until it is mostly set around the edges, but still slightly soft/fudgey in the middle. Allow to cool for 5 minutes or so on the bench, before placing in the fridge for about 20 minutes to set. Cut into 25 pieces with a large sharp knife.
Delicious eaten warm or cold, stores well in the freezer.
*If using defrosted frozen berries, make sure you drain as much liquid off them as possible before scattering over the brownie mixture.
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