These decadent chocolate raspberry brownies are gluten-free and grain-free, and have no added refined sugar. This is a guest recipe from one of the Happy Body Formula program experts Larina Robinson, a wholefood dietitian from The Body Dietetics. If you like this recipe, check out her cookbook Wholefood Entertaining.
- Line an 8×8 inch brownie pan with baking paper.
- Preheat oven to 180 degrees celsius. In a bowl, combine all the wet ingredients with a hand mixer. Sift the dry ingredients into the wet and mix till smooth. Fold in the raspberries. Pour the mixture into the pan and bake for 20-25mins (my oven is an older model so takes a while longer to cook – it’s best to keep an eye on them around the 18-20 minute mark so they don’t overcook). They get fudgier over time so if you can resist, let them cool a little. They’re even better the next day!
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