Healthy Dessert Recipes

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Double-choc raspberry brownie

(14)
Sweets & Desserts
8 peopleServes
8
Prep   20 min
Cook   35 min
  • Margarine, light, ¼ cup(s), melted
  • Cocoa powder, ½ cup(s)
  • Apple puree, 50 g, unsweetened
  • Maple syrup (100%), 2 tablespoon(s)
  • Vanilla essence, 2 teaspoon(s)
  • Eggs, raw, 4 extra large egg(s)
  • Almond meal, 1 cup(s)
  • Dark chocolate, 100 g, (70% cocoa solids), broken into pieces
  • Raspberries, 125 g

Method

Preheat the oven to 160°C (140°C fan-forced). Line the base and sides of a 20 cm square cake tin with baking paper.

Place the melted margarine, cocoa powder, apple puree, maple syrup, vanilla and eggs in a large bowl. Using a hand-held electric mixer, beat on high speed until smooth and well combined. Stir in the almond meal.

Pour the almond mixture into the prepared tin and smooth the surface. Gently press the chocolate and raspberries into the batter until partially submerged. Bake for 30-35 minutes or until the brownie is set around the edges and just set in the centre. Cool completely in the tin. Cut into 8 even pieces and serve.

Tips: You can swap the fresh raspberries for 3/4 cup (95 g) frozen raspberries, if desired.

The cooled brownies can be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer up to 3 months. Thaw overnight in the fridge.

Nutrition facts per serve
Makes 8 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 0
Bread & Cereals0
Vegetables0
Fruit0
Dairy0
Healthy Fats & Oils0
Indulgences2
Calories270
Protein8.1 g
Total fat19.1 g
- Saturated fat5.3 g
Total carbohydrates16.2 g
- Total sugars13.7 g
Fibre3.8 g
Sodium72 mg

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