Chocolate and Raspberry Brownies

Ingredients

150g butter
¾ cup cocoa
3 (no 7) eggs
1 cup soft brown sugar
1 tsp vanilla extract
¾ cup Cinderella Almond Meal
½ tsp baking powder
1 cup frozen raspberries

Method

1. Preheat oven to 180°C (conventional bake). Grease and line the base and sides of a 22cm square cake tin with baking paper.
2. Put the butter and cocoa into a small saucepan. Over a low heat melt the butter into the cocoa stirring until smooth. Remove from the heat and set aside to cool.
3. In a mixing bowl beat together eggs, brown sugar and vanilla extract with electric beaters until thick and creamy. Beat in the cooled cocoa mixture. Stir in Cinderella Almond Meal and baking powder.
4. Pour the mixture into the prepared tin. Place the frozen raspberries over the top, gently pressing them lightly into the mixture. As the brownie cooks the raspberries will sink into the brownie.
5. Bake for 30-40 minutes or until the surface of the brownie springs back when lightly pressed with your finger. Allow to cool in the tin. Cut into pieces to serve dusting with icing sugar or cocoa if wished. Serve with a dollop of yoghurt if wished and extra raspberries.

Notes

For a chocolate peppermint brownie replace vanilla extract with peppermint. Add ½ cup of chocolate chips in place of the raspberries. Dust with icing sugar or cocoa before serving.

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