We promised to post up our Raspberry Chocolate Brownies, and here they are!
This brownie recipe is an adaptation of our favourite recipe from David Gillespie’s book, “The Sweet Poison Quit Plan Cookbook”, on page 48.
The original Macadamia Brownie recipe is delicious, but this one is for berry fans!
- Serves: about 16 slices
- Oven temperature: 180°C (160°C fan forced)
- Cooking time: 40 minutes
- Pan: 22cm square cake tin
2 cups of The Sugar Breakup Dextrose
4 large eggs
250g butter, melted and cooled
1 ¼ cups plain flour
½ cup good quality dark cocoa powder sugar free
½ teaspoon baking powder
1 cup fresh raspberries or any berries of your choice
- Preheat the oven to 180°C (160C fan forced). Grease and double line a 22cm cake tin with baking paper.
- Melt the 250g of butter and give it time to cool without setting.
- In a bowl, combine the 4 eggs (make sure they are at room temperature) and 2 cups of dextrose. Use an electric beater and mix until it’s light and creamy. Sift in the plain flour, cocoa, baking powder and add the melted butter. Stir with a spatula until just combined. Don’t over mix.
- Gently fold in the cup of raspberries. If you are using frozen raspberries you may need to increase your cooking time.
- Pour the mixture into the cake tin, the batter may seem thick by this stage. Spread the batter out in the tin with a spoon. Bake in the oven for around 40 minutes. Check brownies at the 30 minute mark.
- Allow to cool in the cake tin before turning out.
If you manage to resist eating the entire lot, you can store the brownies in an airtight container in the fridge. The brownies will keep for 2 to 3 days this way. Brownies are delicious when warmed up the next day.