White Chocolate Raspberry Brownies
Simply magical. The best way to describe these.
I know I sound like i’m blowing my own horn here (which I totally am!) but these may be one of my favourite brownie recipes ever!
Not too sweet, not to decadent, the perfect amount of citrus from the raspberries and just overall, dreamy!
I’ve always experimented with apple puree in baking but never raspberry, I always find that the best recipes are those created by accident and this is a perfect example of said accident. What’s more, raspberries are currently in season so this is a perfect way to use up any fresh berries you have lying around. I always get my fruit from my local fruit stall in town, it’s so much fresher and cheaper plus you’re supporting local this way and theres far less plastic waste!
Do give these a go, I promise you’ll love them as much as me.
All my love,
-75g Coconut Oil (I use The Good Stuff)
-200g Dark chocolate
-100g White Chocolate
-125g Oat flour
-125g Sukrin Gold (or regular brown sugar)
-30g Cacao powder (I use The Good Stuff)
-1 TSP Baking powder
-1 TSP Vanilla extract
1.Preheat your oven to 180C and line baking tin with baking paper, melt together your dark chocolate with the coconut oil and pop to one side.
2.Blend the raspberries well then add the chocolate and coconut oil, the eggs and vanilla extract. Blend for a minute then add all the dry ingredients and blend till well combined.
3.Transfer to your baking tin then melt down the white chocolate, swirl through the top of the brownie mixture then place in the oven for 30-35 minutes.