Preparation time
0min
Total time
0min
Portion
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Level
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Ingredients
Gluten free Raspberry Chocolate Brownie
- 200 g dark chocolate
- 250 g Butter
- 300 g Coconut sugar
- 4 eggs
- 150 g gluten free flour
- 1/4 level tsp baking powder
- 35 g cocoa powder
- 1 --- cup fresh or frozen raspberries, give or take. They're to dot on top before baking
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Preheat the oven to 180°C and grease a brownie tin (23cm square) and line with baking paper
- Break dark chocolate into pieces and place in mixing bowl and grate 5 sec/speed 7
- Add butter and melt 4min/70°C/speed 2
- Add coconut sugar, eggs, cocoa, gluten free flour and baking powder and mix 1 min/speed 4
- scrape down the sides and then pour batter into greased and lined brownie pan. Top the mixture with fresh or frozen raspberries.
- Place in oven to bake for around 45-50 mins or until set. When you insert a skewer into the centre it should come out with a few damp crumbs.
- Serve warm or cold
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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