From our family kitchen
Brownie with Raspberry and White Chocolate
Published
Preparation Time: 15-20 minutes
Cooking Time: 30 - 35 minutes
Serves: Makes 10-14 brownies, depending on size!
Allergy Information: Gluten Free, Wheat Free, Vegetarian
Ingredients
- 200g butter, cubed
- 200g 70% cacao dark chocolate, broken into chunks
- 220g raspberries
- 3 eggs
- 100g Lucy Bee Coconut Sugar
- 80g gluten free plain flour
- 60g Lucy Bee Cacao Powder
- A handful of white chocolate chunks, optional
Method
- Preheat the oven to 170C, 325F, gas mark 3.
- Line a brownie tray with baking paper.
- Melt the butter and chocolate in a saucepan over a low heat, stirring until combined and smooth – allow to cool and set aside.
- Meanwhile, very gently warm the raspberries in a pan, over a low heat, until they begin to break down. Reduce slightly for 5 minutes or so.
- In a bowl, whisk together the eggs and Lucy Bee Coconut Sugar, along with the cooled chocolate mixture, until they are combined, then sieve the flour and Lucy Bee Cacao Powder into the mixture and stir together.
- If using, add the white chocolate chunks and stir until they are evenly distributed in the brownie mixture.
- Pour half of the brownie mixture into the tray. Evenly spread the raspberries over this, followed by the remaining brownie mixture.
- Bake for 40-45 minutes – the inside can be slightly gooey.
- Allow to cool for 10 -15 minutes then transfer onto a wired cooling rack before cutting into squares, to serve.
Enjoy!
The people behind Lucy Bee
Good food, made at home
Lucy & the family
A family story, rooted in gluten-free cooking
Lucy’s coeliac diagnosis changed the way the family cooked and ate. Reading labels, choosing ingredients carefully and preparing meals from scratch became second nature.
These recipes reflect our family’s love of natural, minimally processed ingredients and food to enjoy together, including recipes from our two coconut oil cookbooks.
Read our family story