I’m a chocoholic and this is torture! I’m writing about these brownies without having one to eat at this moment in time. I would be the happiest person on earth if I could make them again and again to have a constant supply. These chocolate and raspberry brownies taste amazing! They are moist, squidgy, indulgent but in my opinion perfectly balanced: sweet, but not too sweet, with the juicy summer raspberries adding some freshness. Even better, I have made this recipe free from refined-sugar as they are only sweetened with honey & maple syrup. The kids loved them too (obviously!) and my daughter managed to sneak three in before I could say that she had had enough…I think being a chocoholic might run in the family.
Chocolate and Raspberry Brownie (refined sugar-free)
Makes 15-20 brownie squares
Preparation: 10-15 min I Cooking time: 20-30 min
125g dark chocolate
100g unsalted butter, plus extra for greasing the tin
150g maple syrup
1 teaspoon of vanilla essence
50g cocoa powder, sieved
3 eggs, beaten
150g plain flour
1 tsp baking powder
150g punnet of fresh raspberries, washed and dried.
Preheat the oven to 180C ( fan ). Grease a brownie tin approx 20 x 20cm with butter and line with greaseproof paper.
Add chocolate, milk, butter, honey, maple syrup and vanilla essence to a large saucepan and place on a low heat until everything has melted. Stir and remove off the heat before adding the cocoa powder. Leave to cool before beating in the eggs.
In large bowl sift the flour and baking powder, then add to the chocolate mixture.
Poor the mixture in the brownie tin then scatter the raspberries evenly. I pressed on each raspberry with my finger so it drops into the mixture a little more.
Cook in the oven for 20-30 minutes until the mixture feels firm when pressed and cracks start to appear but it’s still a bit wobbly in the middle. Remove from the oven and cool in the tin on a wire rack. When cold cut the brownie into squares.