Raspberry and White Chocolate Brownies
Raspberry and White Chocolate Brownies
Follow these tips to make sure you get the best-tasting brownie: use the right size browning tin — 20cm x 20cm — and don’t overbake your brownie.
Servings
16
Prep time
Cook time
Recipe
Ingredients
- 150g coconut palm sugar
- 50g dark-chocolate chips
- 50g almond meal
- 30g tapioca flour
- 30g cocoa powder
- 20g brown-rice flour
- 10g coconut flour
- ¼ tsp baking powder
- 2 eggs
- ¼ cup almond milk
- 100mL olive oil
- 100g frozen raspberries
- ¼ cup white chocolate chips
Method
- Preheat oven to 180°C fan-forced. Line a 20cm x 20cm brownie tin with baking paper.
- Add all the dry ingredients to a bowl and mix to combine. Add the eggs, almond milk and olive oil to the same bowl, and mix together until combined. Add the frozen raspberries and white chocolate chips, and mix together very gently. Pour the mixture into your lined brownie tin.
- Bake for 25-30 mins until the centre of the brownie mix has just cooked and set.
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