Easy Gluten Free Raspberry Brownies
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 250 g Dark Chocolate (broken into pieces)
- 250 g Butter
- 200 g Caster Sugar
- 2 tsp Vanilla Extract
- 3 Eggs (large)
- 150 g Ground Almonds
- 125 g Raspberries
Method
- Preheat the oven to 170°C (150°C fan / Gas Mark 3) and line a 20 x 30 cm baking tin with baking paper.
- Melt the chocolate and butter in a large saucepan over a medium heat. Beat in the caster sugar then remove from the heat.
- Allow to cool for a few minutes before beating in the eggs and vanilla extract.
- Mix in the ground almonds before carefully folding in the fresh raspberries.
- Pour the brownie mix into the tin and bake for 30 minutes. Allow to cool completely (preferably overnight) before cutting into squares.