This is a delicious chocolate brownie that is easily whipped up in one pot. It can be spiced up with the addition of raspberries or blueberries, or even some chocolate chunks for a more decadent treat. Just devine!
Author: Hannah Tegg
105gramsgluten free standard flour(I used Edmonds)
30gramsalmond meal (ground almonds)
1handfulraspberriesfresh or frozen
1handfulbluberriesfresh or frozen
1handfulchocolate (white or dark, or both!)chopped in to chunks
Preheat oven to 160 degrees fanbake and line a 20cm square baking tin.
Melt the butter and allow to cool slightly.
Add the sugar, cocoa and vanilla and mix together well, making sure there are no clumpy bits of cocoa powder.
Add the eggs in and beat really well with a fork.
Add the flour, almond meal and salt and combine well.
Pour batter into tin and smooth the top. Add the extra fruit or chocolate on top and slightly press in.
Bake for about 25 minutes until almost cooked through.
Cool in the tin before slicing. Add a dusting of icing sugar if desired right before serving.