Gluten-Free Raspberry Brownies
Add razzas to the humble brownie for a bitter, fruity bite.
SERVES
12
PEOPLE
PREP TIME
20
MINUTES
COOKING TIME
30
MINUTES
Ingredients
250g butter
250g dark chocolate
4 eggs
40g cocoa powder
290g of caster sugar
120g of gluten free flour
180g of raspberries
Method
Pre heat your oven to 180ÂșC/gas mark 4. Ask for help lining a 9-inch square tin with baking parchment.
Break the chocolate into small pieces. Put the butter and chocolate into a saucepan. Ask an adult to put the saucepan on the hob on a low heat until they melt together.
Whisk the eggs and sugar together until they are creamy looking and are twice the size. Stir in the cocoa powder and gluten free flour with a wooden spoon. Stir in the butter and chocolate the same way.
Stir half of the raspberries into the mixture and scoop it into your tin. Sprinkle the rest of the raspberries on top.
Ask an adult to put the tin into the oven and bake it for 30 minutes.
Leave to cool in the tin then gently slice out onto a chopping board. You can cut the brownies as big or as small as you like.
