chocolate & raspberry brownie

This is a decadent brownie made with 60% chocolate and cocoa powder. It is a proper brownie, guey in the centre and rich. I like to put raspberries on top to contrast the richness of the cake, but you can also put other berries or fruits according to your liking. This brownie is gluten free, sugar free and can be done dairy free

PREPARATION & COOKING TIME: 45 MINS

INGREDIENTS FOR 20 BROWNIES

50gr gluten free plain flour

50gr self-raising gluten free flour

200gr butter or margarine

200gr 60%  dark chocolate

45gr xylitol

15gr stevia

3 eggs, beaten

1 teaspoon baking powder

100gr fresh raspberries

30gr cocoa powder

• preheat oven at 350F/ 170C
• line a 34x24cm medium tray with oil and cover in baking paper
• in a little pot, place the butter and the chocolate and melt under very low heat and then set aside to cool down a little
• at the same time, mix the plain flour, self raising flour, cocoa powder and baking powder and mix well with a spatula
• place the eggs, xylitol and stevia in a bowl and whisk with an electric whisk until the eggs become paler (5mins)
• add the cooled down chocolate & butter and mix with the spatula
• then add the dry ingredient mix and stir well with the spatula
• spread the mix in the baking tray and even out with the spatula
• place the raspberries on top in lines, so that every square gets at least one raspberry
• place in oven and cook for 25mins
• once cooked, take out of the oven and cool down
• once cooled, place in the freezer for at least 30minutes and then you can cut into 20 squares once semi frozen as it will keep its shape better
• serve with either coconut yoghurt, creme fruit, double cream or ice cream if you want

NUTRITIONAL VALUE PER PORTION
energy kcal	133.8
fat	10.7
of which saturated	6.8
carbohydrates	6.4
of which sugars	1.4
fibre	1.0
protein	5.9
salt	0.1