Julia’s Fave Dark Chocolate & Raspberry Brownies (Dairy-Free)

September 7, 2022

A member of the Nuttelex Quality Team, Julia, made these raspberry brownies for a recent staff bake-off competition, and they were utterly delicious. If you are looking for a seriously good, dark-choc brownie - you must try these. Recipe inspired by janes.patisserie.com

 

 

Ingredients

200g dark chocolate

200g plant based Nuttelex

275g caster sugar

4 medium eggs (or 3 large)

150g plain flour

50g cocoa powder

300g raspberries

150g chocolate chips (vegan version)

Icing sugar or cocoa powder for dusting

Fresh mint leaves for serving

Optional extra punnet of raspberries for serving

Directions

1Preheat your oven to 180C/160C Fan, and line a 9x9" Square Tin with parchment paper

2Add your dark chocolate, Nuttelex and sugar to a pan, and melt on a low heat. Stir frequently so the chocolate doesn't burn and melt, till it's smooth.

3Transfer the mix to a bowl, and leave to cool for 10 minutes

4Add in the eggs, one at a time, stir in fully each time.

5Add in the flour, and cocoa powder, and stir till combined.

6Add in 2/3 of the raspberries, and stir through.

7Pour the mixture into the tin, and then sprinkle over the chocolate chips and the rest of the raspberries.

8Bake the brownies in the oven for 30-35 minutes.

9Leave the brownies to cool in the tin fully before cutting into squares. Then dust with cocoa or Icing sugar and add a few fresh mint leaves, and fresh raspberries before serving.

10See below Julia's delicious version - dusted with icing sugar.

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