One bowl Gluten Free Brownies
Rich and fudgy one bowl gluten free brownies loaded with fresh raspberries. Crispy outer edges and a soft, chewy and kinda gooey middle.
- 65 g coco powder
- 100 g melted coconut oil
- 4 eggs
- 125 g natural peanut butter
- 120 g coconut sugar
- 100 g almond meal
- 160 g chopped walnuts
- 1/2 tsp ground cinnamon
- 1 vanilla pod or 1 tsp vanilla seeds
- pinch of sea salt
- 125 g fresh raspberrie
Pre heat the oven to 180c and line a 20cm square tin with baking paper
Place all the ingredients except the raspberries in a bowl and mix to form a batter.
Spread the batter evenly into the tin. Dot the raspberries evenly over the surface of the brownies.
Bake for about 25-30 minutes.
When the brownies are done, the top should look firm and crunchy and gives a little resistance when lightly touched.
Remove from the oven and leave to cool in the tin.
Cut into 12 pieces.
Store for unto 7 days or freeze individually and defrost as needed.