A wonderful moist and fruity brownie. Really simple to make – the addition of fresh raspberries is optional – you could use dried cherries instead if wished. This is really good served warm with coconut yogurt.
Difficulty – Easy
Time – 15 minutes preparation, 25 minutes cooking
Makes 16 brownies
What’s good about it?
Adding fresh berries to the batter creates a lovely naturally sweet and moist brownie. The addition of olive oil helps bind the mixture without eggs and also provides plenty of monounsaturated fats,.
- Preheat the oven to 180ºC, gas 4.
- Grease and line a square baking tin (roughly 20cm)
- Melt the chocolate over a pan of simmering water. Remove from the heat and cool slightly.
- Sieve the flour, baking powder and cocoa powder into a large bowl, then stir in the xylitol. Lightly beat in the oil, vanilla extract, dairy free milk and melted chocolate.
- Stir in the fresh raspberries or dried fruit.
- Pour the mixture into the baking tin and smooth the surface. If wished scatter over a few extra chocolate chips.
- Bake in the oven for around 25 minutes until cooked but still a little gooey in the centre
- Leave to cool for around 5 minutes, turn out onto a wire cooling rack – serve warm or cold.
Did You Know?
Instead of fruit you could replace the raspberries with chopped nuts or mixed seeds. For an indulgent variation try a handful of mini marshmallows.
75g light olive oil
200g dairy free vegan chocolate chips
175g gluten free self raising flour
1tsp baking powder
3tbsp cocoa powder
1tsp vanilla extract
185ml dairy free milk or full fat canned coconut milk
100g fresh raspberries (or use dried cranberries or cherries)