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Fudgy Raspberry Brownies are so perfect for your Valentine!  However the inspiration to create these came from slightly more down to earth passion!

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We love camping all that outdoorsy fresh air and relaxation.  Being slightly organised,  I generally do a bit of a bake to take along with us.  A slice of something tasty to have with a cup of tea while watching the stars on a clear, dark night; pure primal bliss!

This year preparing for our camping trip was no different and I baked up my Banana and Coconut Bread. But I also started thinking about the amazing brownie I had at my friend Dawn’s Pure Food Kitchen.  While I have already blogged a Chocolate Brownie recipe with chocolate chunks, I was after something similar to Dawn’s which had the taste of berries along with the fudgy chocolaty brownie taste.

My challenge was that using my old recipe if I was to add more liquid by adding the raspberries, I could end up with a Chocolate Raspberry smoothy!  So searching the blogosphere I found that the best way would be to drop some of the liquid (eggs) then I should be able to add the raspberries.

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Well, as you can see it worked! And what a tasty, yummy brownie treat these turned out to be. I had to ration out each slice carefully to save us from the temptation of devouring the whole batch in one session!

So give these a go, they are super easy to mix and bake, and let me know how you find them. As with all of my recipes I do not use refined cane sugar, and so if you are a carb burner you may not find these super sweet.

Get your ingredients ready to go.

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Sift

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Melt

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Mix

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Bake

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Cool

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Slice and Eat!

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Fudgy Raspberry Brownies

  • Servings: 10 slices
  • Difficulty: easy
  • Print

Ingredients
50g/1.7 oz Coconut Flour
1/2 cup Cocoa powder
155g/5.5oz melted Butter
3 free range eggs, at room temperature
1/4 cup raw Honey (mild flavour)
1 tsp. vanilla extract
1 cup organic frozen Raspberries

Instructions
• Preheat oven to 150C/300F and line a 15 x 21cm/6 x 9in baking dish with cooking/parchment paper.
• Simmer 1/2 cup raspberries until soft and mush with a fork, cool.
• Sift together coconut Flour and cocoa
• Melt butter and honey gently,  cool slightly, beat in the eggs then stir in the simmered raspberries and vanilla.
• Mix wet with dry ingredients
• Pour into the baking dish and dot with the remaining frozen raspberries
• Bake for 30 minutes, until a toothpick inserted into the center comes out clean.
• Cool for in the pan for 10 minutes and carefully remove (baking paper included) and   place on a wire rack to cool completely before cutting.
• Store in an airtight container in a cool place, they can last 5 days, depending on greed!