Dark Chocolate Raspberry Brownies

These healthy dark chocolate raspberry brownies have a dense fudgy centre, and combine the rich taste of dark chocolate with a scattering of tangy raspberries to balance out their sweetness.

Pexels Photo Credit: Ella Olsson

The combination of chocolate, raspberries and nuts is a classic one, and these sweet treats are a great way to use up excess Easter chocolate. But these brownies also pack a nutritional punch as every bite is full of antioxidants, fibre and essential omega-3 fatty acids.

Makes 12 servings

40g dark chocolate
100g coconut oil
120ml pure maple syrup
1 tsp vanilla extract
3 large eggs
25g unsweetened dark cocoa powder
50g ground almonds
1/2 tsp salt
65g chopped walnuts
125g raspberries, chopped
50g of milk or dark chocolate drops, or chopped left-over Easter eggs

METHOD

Preheat the oven to 170C. Lightly grease and line a 20x20cm baking tray and set on one side.

Put the coconut oil and dark chocolate in a saucepan and place over a medium heat. Once melted completely, set aside to cool then pour into a large bowl. Slowly add the maple syrup and vanilla extract and mix well.

Once the mixture is no longer hot, add the eggs and whisk into the chocolate mixture until well combined.

In a clean bowl, combine the cocoa powder, ground almonds, salt and chopped walnuts. Fold gently into the chocolate mixure. When well combined, pour the batter into the prepared baking tray, making sure the top is even. Sprinkle with the chopped raspberries and press down gently to just push them into the mixture. Finally top with the chocolate drops or chopped Easter eggs.

Bake for approximately 25 minutes. A skewer won’t come out completely clean but you don’t want the mixture to be too wet. Return to the oven for 2-3 minutes if necessary. Once cooked, remove the baking tray from the over and allow to cool on a wire rack for at least 10 minutes before removing the brownies. Cut into small squares.