Gluten Free & Dairy Free Chocolate Brownie!

[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

1. Preheat oven to 180 Celsius (350 F)
2. Melt chocolate and coconut oil in saucepan on low heat until smooth, set aside to cool a bit
3. Beat eggs and sugar in mixer until thick and pale
4. While stirring gradually add the chocolate mixture
5. Add the flour and baking powder to mixture and stir until combined
6. Add the raspberries to mixture if desired (if using frozen raspberries, no need to defrost, just add frozen)
7. Pour mixture into a baking paper lined square 20cm baking tin
8. 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!)
9. Serve with a dusting of icing sugar and more fresh berries, if desired!