[This recipe is also Fructose and Low Fodmap Friendly!]
Ingredients
- 300g Jar of Coconut Oil
- 200g Lindt Dark 70% (Dairy free) (or higher) Chocolate
- 4 eggs
- 1 3/4 Cups brown sugar
- 1 1/3 cups Gluten Free Plain Flour
- 1/4 teaspoon Baking Powder (Gluten Free)
- Optional: 1 1/2 cups raspberries (fresh or frozen)
Method
- Preheat oven to 180 Celsius (350 F)
- Melt chocolate and coconut oil in saucepan on low heat until smooth, set aside to cool a bit
- Beat eggs and sugar in mixer until thick and pale
- While stirring gradually add the chocolate mixture
- Add the flour and baking powder to mixture and stir until combined
- Add the raspberries to mixture if desired (if using frozen raspberries, no need to defrost, just add frozen)
- Pour mixture into a baking paper lined square 20cm baking tin
- Bake in oven for 40 minutes or until firm, but when place a skewer in it still comes out moist (with gluten/ dairy free, you especially don't want to over-bake the brownie as it will become very dry and unpleasant!)
- Serve with a dusting of icing sugar and more fresh berries, if desired!
