Gluten free fudgy raspberry brownies
Dark, squidgy brownies with a crackly top and tart raspberries, made without gluten, dairy and nuts.
- Time45 min
- LevelEasy
- Costabout £0.38 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Line a 20 cm square tin with baking paper.
- 2
Melt the chocolate and dairy free spread together in a bowl over a pan of barely simmering water, or in the microwave in short bursts. Stir until smooth, then leave to cool for 5 minutes.
5 min - 3
Whisk the sugar and eggs for 2 minutes until thick. Stir in the cooled chocolate.
- 4
Sift in the flour, cocoa and salt and fold in gently until just combined.
- 5
Pour into the tin and dot the raspberries over the top, pressing them in lightly. Bake for 25 minutes, until the top is crackly and the middle still has a slight wobble.
25 min - 6
Cool completely in the tin, then chill for 30 minutes before cutting into 12. This gives clean, fudgy squares.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.