Ingredients
- 3 organic or free range eggs, beaten OR 3 tbsp chia seeds
- 200g dark chocolate (70%), roughly chopped
- 100g unsalted butter OR coconut oil
- 200g coconut sugar
- 1 tsp vanilla extract
- 200g ground almonds
- 1 ½ tsp baking powder, if you are using chia seeds
- 50g cocoa powder
- 125g raspberries
- 50g pistachio nuts, roughly chopped
- Preheat the oven to 180c/fan 160c and get all your ingredients and equipment together. Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm x 20cm but anything around that size will do).
- If you are using chia seeds rather than eggs, put the seeds in a little bowl and add 9 tbsp of cold water. Leave to form a gel-like paste.
- Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the butter or coconut oil, sugar and vanilla extract. Let them melt, stirring from time to time until the sugar is dissolved.
- Once melted, take the bowl off the heat and stir in the beaten eggs or the chia seed mixture, then the ground almonds, baking powder (if using), cocoa powder, half the raspberries and pistachios and remaining chocolate. Fold everything together until well mixed.
- Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and pistachios. Bake for 30 – 35 minutes until just cooked but still a little soft in the middle. Leave to cool for at least 20 minutes before cutting. These will keep for 3 – 4 days but I challenge you to make them last that long!
Additional information
- Wrap in greaseproof paper and store in airtight container for up to 3-4 days or freeze cake for up to 2 months.
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