I was looking for something quick and simple to bake one evening with J. I had limited baking equipment and supplies so I decided on a brownie which does not require any fancy equipment. I used a BBC Good Food recipe as the title said 'Best ever chocolate raspberry brownies' They were indeed amazing and it was so good I felt I had to make it again.
This month's We Should Cocoa challenge hosted by Michelle from Utterly Scrummy Food for Families has the theme gluten free. I adapted this recipe by replacing the flour with ground almonds, reducing the amount of butter and sugar and baked it in my individual brownie pan. The result was really good. I was told that these are the 'best brownies ever' and there wasn't a crumb left by the end of the day. The brownies are really moist, gooey and chocolatey with a hint of tart raspberry. Personally I prefer the normal version as it's smoother and fudgier. The gluten free version tasted grainier and nuttier due to the ground almonds. However, they were both delicious and I'd happily eat a few of each version!
As mentioned, this is for We Should Cocoa started by Choclette from Chocolate Log Blog and guest hosted this month by Michelle from Utterly Scrummy Food for Families. The theme is gluten free.
I'm also sending it to Four Seasons Food guest hosted by Tina from the Spicy Pear this month. The challenge is usually run by Anneli from Delicieux and Louisa from Eat Your Veg. The theme this month is The Colour Red and these raspberries are bright red!
adding the eggs 
adding ground almonds and cocoa powder 
adding raspberries 
place 1 raspberry on top of each brownie square before baking 
look at how gooey the centre is ... yuuumm!!
Recipe adapted from BBC Good Food
Makes 18 individual brownie square as shown
200g butter
350g soft brown sugar
200g dark chocolate
100g milk chocolate
4 eggs
50g cocoa powder
160g ground almonds
150g fresh raspberries
- Preheat the oven to 180C.
- Place the butter, sugar and chocolate in a medium sized saucepan and melt over a medium heat.
- Remove from the heat and allow to cool slightly
- Add in the eggs and mix well.
- Stir in the ground almonds and cocoa powder.
- Finally stir in the raspberries reserving 18 for decoration.
- Divide the batter evenly into an individual brownie pan. Place 1 raspberry on top of each square before baking.
- Alternatively you can use a square baking tray.
- Bake for about 18 -20 minutes or until the edges are cooked. If you want a firmer brownie then cook for a further 5 minutes.
- Allow to cool in the tin for a few minutes before turning out to a wire rack to cool completely.
You know, I've thought about replacing the flour in my brownie recipe recently, not being sure it would work. Now I now it does! This sound lovely too =)
ReplyDeleteIt definitely works!
DeleteChocolate and raspberry is such a great combination. I have never thought of making individual brownies in a mini cake tin before (always make them as a tray bake), but It gives them a completely different 'look'. Must try it!
ReplyDeleteI love my individual brownie tin - it gives each piece a perfect crispy edge.
DeleteOoooh, I could devour several of these with a cuppa! They look delicious and very tempting. Thanks so much for linking up with We Should Cocoa this month :)
ReplyDeleteThanks for choosing a great theme this month!
DeleteOh I know what you mean Ros. I've made brownies with ground almonds and they were really good, but not what I'd call a brownie. The thought of those raspberries are making my mouth water. Great bake for WSC. Thank you.
ReplyDeleteI still prefer a traditional brownie but I'd happily eat a few slices of this! :)
DeleteThey certainly look mightily tasty to me, I adore raspberries in brownies and have already made a couple of batches this season. I'll certainly be checking out the BBC recipe though I ordinarily remain faithful to Nigella! Thanks so much for linking up to June's Family Foodies event.
ReplyDeleteI love Nigella's recipe too. Raspberries are a perfect match for brownies!
Delete