Tuesday, 18 August 2015

Dark, Salted Chocolate & Raspberry Flourless Brownies

I'm a firm believer that if you're going to indulge, you might as well go all out.
Sure, add in healthier alternatives where appropriate, but if you want a brownie, have a blooming' brownie. 'Raw' brownies I too often find have an overriding taste of dates or coconut oil, and lets face it, they're never the same as a proper brownie. I'm also a firm believer that if you want something sweet, if it's something you can make yourself, you have no reason to feel guilty about wolfing it down. You know exactly what's gone into it, so just enjoy it.

I'm a big fan of 'flour less' recipes, more often than not using some sort of ground nuts to add some density and richness. I already use ground almonds in my Boyfriend Approved Chococado Brownies, so know they're a winning ingredient. I came across this gorgeous recipe from London Bakes that in all honesty, sounds better than this recipe could ever be (Salted Caramel Flourless Brownies?! - eek). I've adapted some of the ingredients and felt the addition of juicy, British raspberries would be a tasty treat amongst that oozy, rich, chocolate-y goodness.
There are so many variations you can make of this brownie - make it triple chocolate with the addition of white and milk chocolate; add some macadamia nuts for an added crunch; or leave them simple and plain if that's more your style.

Makes 9 large or 16 smaller brownies
300g good quality dark chocolate (70%+)
175g unsalted butter, cubed
170g coconut sugar (feel free to use soft light brown sugar, or go half and half)
4 large eggs
1tsp vanilla extract
50g ground almonds
50g cocoa powder (very little point using raw cacao in this recipe)
1tsp bicarbonate of soda
Pinch of good quality sea salt to taste
Half a punnet of raspberries

1. Pre-heat the oven to 180 degrees celsius. Grease and line a brownie tin.
2. In a bain marie, melt the chocolate and butter together.
3. Take it off the heat and add in your sugar, ensuring it's fully incorporated.
4. Add in your eggs one at a time. The mixture will thicken and you'll think it is turning into chocolate-y scrambled eggs. Chill. It's fine, just keep mixing.
5. Add in the vanilla and then your ground almonds, cocoa, bicarb, and sea salt. Finally, gently fold your raspberries in.
6. Pour your mixture into the brownie tin and bake for 20-25minutes. If you want it slightly more 'cake like', bake for a little longer but be careful the top doesn't burn.
7. Once baked, leave to cool. These are best enjoyed the next day as they will have a much more stable shape, but will still be gooey in the centre.

What's your go-to brownie recipe? What do you think about raw brownies? Would you rather a healthier version of your favourite indulgence, or do you prefer going all out?
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