I'm pretty excited about this new chocolate raspberry brownie recipe. If you’re a chocolate lover like me you will definitely want to try this out! This brownie is seriously delicious. It’s so amazingly chocolatey, slightly gooey with a touch of tartness from the raspberries.
Ingredients:
Method:
Preheat oven to 170 degrees. Line a square ovenproof dish or cake tin with baking paper.
In a small saucepan melt chocolate, coconut oil, maple syrup over low heat, still until combined. Allow to cool slightly.
Drain and rinse the black beans. Into a food processor add black beans, eggs, baking powder, salt and chocolate mixture. Blend until smooth and well combined.
Spoon mixture into prepared ovenproof dish. Scatter raspberries on top of the mixture. Pop the dish into the oven for 20-25. (Check at 20 minutes, I like mine extra gooey so I find 20 minutes is enough).
Once ready allow it to cool for a few minutes, then pop it in the fridge to set for 10-20 minutes OR enjoy immediately as I do, I can't resist!
Ingredients
Directions
Preheat oven to 170 degrees. Line a square ovenproof dish or cake tin with baking paper.
In a small saucepan melt chocolate, coconut oil, maple syrup over low heat, still until combined. Allow to cool slightly.
Drain and rinse the black beans. Into a food processor add black beans, eggs, baking powder, salt and chocolate mixture. Blend until smooth and well combined.
Spoon mixture into prepared ovenproof dish. Scatter raspberries on top of the mixture. Pop the dish into the oven for 20-25. (Check at 20 minutes, I like mine extra gooey so I find 20 minutes is enough).
Once ready allow it to cool for a few minutes, then pop it in the fridge to set for 10-20 minutes OR enjoy immediately as I do, I can't resist!
