Gluten and Dairy Free Raspberry and Chocolate Brownie

Gluten and Dairy Free Raspberry and Chocolate Brownie

April 4, 2017 by: bright-admin Bites, Brownie, Dessert, Free From, Gluten Free, Healthy Alternative, Traybake

These Gluten and Dairy Free Raspberry and Chocolate Brownie Slices were absolutely ideal for my hen party season! It’s wedding wedding wedding prep over at my household at the moment. Not mine, I should add, but lots of my friends have decided this is the year to tie the knot and therefore hen party preparations are top of the agenda.
This bake was to take to Shrewsbury for one of my bestie’s, Nellie. She is gluten and dairy free and I had arranged a dinner to be made for us at our lovely house out in Wollaston. Nellie first helped me set up baking bright, so I thought it apt to bake something for dessert, especially to her taste buds. I love you Nell.

Also important to add, My gorgeous friend Lisa made me some incredible raspberry jam which I used in this bake – so kudos to her and her raspberry jamming skills. Lisa, I will happily take your excess any day ;)

This is enough for about 10 hungry hens, so if you are looking for something on a slightly smaller scale, just halve the ingredients! (We had enough for one large and one small slice each)

Ingredients for Gluten and Dairy Free Raspberry and Chocolate Brownie

120g ground almonds
220g self raising floor (gluten free)
100g cocoa powder (sifted)
1tsp salt
6 medium eggs
75g coconut oil
150g sunflower oil
300g caster sugar
2 tsp vanilla extract
100g dark chocolate chips
320g of raspberry jam
30g flaked almonds for decoration -optional.

Line/grease a 7″ by 9″ baking tray (if greasing use oil on a piece of kitchen towel or spray oil)

Preheat oven to 180oC

1) In a small saucepan over a low heat, gently melt your coconut oil. Set aside to cool.

2) In a medium bowl chuck together the ground almonds, self raising flour, cocoa powder and salt and mix together with a wooden spoon until everything is evenly mixed. Set aside.

3) In a large bowl whisk together the eggs, cooled coconut oil, sunflower oil, caster sugar and vanilla extract on a medium-high speed until everything is mixed well.

4) Pour half of the ‘dry’ ingredients bowl into the the large ‘wet’ bowl and fold together with a wooden spoon until it has only just come together. DO NOT OVER MIX. Then repeat with the remaining dry ingredients. Once done, pour in 70g of the chocolate chips and mix with a wooden spoon until all the chips are evenly dispersed.

5) Now pour between 1/2 and 3/4 of the batter into the prepared baking tray, flattening the top with a spoon. Once done, pour all the raspberry jam over the top of this, spreading it into an even thin layer. Then pour the remaining batter on top of this, spreading it evenly over the top again. Lastly, pour the remaining chocolate chips on top.

6) Pop this on the middle shelf of a preheated oven for about 30mins or until a skewer inserted comes out clean. Leave to cool in the tray and then turn out onto a wire rack to cool completely. Cut into desired sized pieces!


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