Dessertsdeliciouslyella
Chocolate & Raspberry Brownies
Dense, squidgy and moreish, this fruity, chocolatey brownie is an irresistible anytime treat. The creamy, coconut and raspberry icing pairs perfectly with the fudgy brownie base — enjoy for afternoon tea or as a decadent dessert.
👥 12 Servings⏱️ Prep & Cook: 50 min🔥 Cook: 50 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●oven
- ●microwave
- ●whisk
📝 Preparation Steps
1
Preheat oven to 200°C / 180°C fan / 400°F and line a 20cm / 8″ loose-bottomed square tin with oil and baking parchment. Melt ½ of the chocolate, either in short bursts in the microwave, or in a heatproof bowl over a pan of simmering water, and then leave to cool slightly.
2
Put the self-raising flour, cacao powder, coconut sugar and pinch of salt in a bowl and mix. Pour in the melted chocolate, soya milk and oil, mixing until you have a smooth batter. Fold in the remaining chopped chocolate.
self-raising flour7 ozcacao powder3 tablespoonscoconut sugar5.3 oz
3
Tip the batter into the lined tin, level with the back of a spoon and bake for ⏱️ 20 minutes until set around the edges with a little wobble in the middle. Leave to cool completely in the tin before removing carefully.
4
To make the icing, whisk the coconut yoghurt with an electric whisk for up to ⏱️ 5 minutes until thick enough to hold its shape. Fold through the crushed raspberries.
5
Spread the raspberry icing over the brownie, top with some halved raspberries and cut into 12 squares.
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