April 28, 2016

Raspberry & Pistachio Flourless Brownies

Celebrations, Dinner Party, Gluten Free, Movie Night, Picnic, Recipes, Sweet Things, Vegetarian, Weekend

I made these flourless brownies to take to a house party, as you do, and they were absolutely demolished in a matter of minutes – and I’m not exaggerating, it really happened!

I guess that is what happens when you feed a group of people chocolate-y, fudge-y and gooey flourless brownies.

I have always loved the chocolate and raspberry combination. There is something about the sweet and rich chocolate meeting the tart raspberries that really does it for me. I also added pistachios for crunch and good measure, and this has become my (and many of my friends’) favourite brownie recipe to date.

I love these even more once they’ve cooled and been placed in the fridge for a bit, it makes them extra fudge-y and helps them set. Up to you, eating them warm with some ice cream is also a good way to go.

Raspberry & Pistachio Flourless Brownies

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Prep time

10 mins

Cook time

30 mins

Total time

40 mins

Serves: 18

Ingredients

225g butter
225g dark chocolate, broken into pieces
3 tablespoons cacao powder
200g (1 cup plus 1 tablespoon) coconut or demerera sugar
4 tablespoons maple syrup
1 teaspoon vanilla extract
3 large eggs, beaten
100g (1 heaped cup) almond flour
Handful shelled pistachios
½ cup raspberries

Instructions

Preheat your oven to 175ºC / 345ºF and line a brownie baking tray with baking paper.
Place butter, dark chocolate pieces and cacao powder in a saucepan and gently melt over low heat.
Remove the pan from the heat and stir in coconut sugar, maple syrup and vanilla.
Once the batter has cooled slightly stir in the beaten eggs and then the almond flour.
Fold in raspberries, reserving some to scatter on top. Pour batter onto the baking tray and scatter the raspberries as well as the pistachios.
Bake for 30 minutes, until set but still a bit gooey in the centre.
Let cool then slice into squares. I like to keep mine in the fridge as it helps them become more fudge-y.

Notes

VEGAN - I haven’t tried it yet, but you could sub the butter for coconut oil and the eggs for a chia or flax egg - though I’d make it as 4 flax/chia eggs. Let me know if you do try!

COCONUT SUGAR - if you can’t find coconut sugar, then rapadura, demerera , raw cane or muscovado sugar, though the last 3 are more refined.

If possible, try using organic grass-fed butter and eggs.