Serves 8
100g dark chocolate (70% or more is best)
100g salted butter
2 eggs
½ cup coconut palm sugar
1 cup blanched almond meal
2 tbs cacao powder
125g fresh raspberries + extra 50g for decoration
100g macadamia nuts
Preheat your oven to 200°C.
Grease and line a bread tin or a brownie tin (I used a bread tin for this recipe).
Break up the dark chocolate and add to a saucepan along with the salted butter.
Melt this over a low heat, stirring continuously, then set aside.
Add the eggs and coconut palm sugar to a bowl and whisk together until the eggs are pale and fluffy.
Add the almond meal and cacao powder,and gently fold this together.
Then add the melted chocolate mixture along with 125g of raspberries and macadamia nuts, and gently mix together.
Pour the brownie batter into the greased tin and bake in the oven for 30 minutes.
I like my brownie with a gooey centre, so 30 minutes is perfect.
But if you like yours firmer than bake the brownie for 40 minutes.
Remove from the oven, allow to cool and top with a dusting of cacao powder and some more fresh raspberries.
Allow the brownie to cool completely before slicing as other wise it will be very crumbly
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