Flourless Chocolate and Raspberry Brownies

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!

And to Family Foodies hosted by Louisa from Eat Your Veg and Vanesther from Bangers and Mash. The theme this month is Barbecues, Picnics and Outdoor Eating. You can easily make the brownies in advance and they are very easy to transport.

 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.