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Raspberry Brownie’s

Preparation

5 mins

Cooking

25 mins

Makes

15 Brownie’s

Low FODMAP serve

1 brownie

What you'll need

dark chocolate

⅔ cup (200g) dark chocolate, chopped

butter

½ cup + 1 tablespoon (125g) unsalted butter

caster sugar

¾ cup (210g) caster sugar

eggs beaten

3 (165g) XL eggs, lightly beaten

flour

1 cup (150g) Lo-Fo Pantry All Purpose/Plain Flour, sifted

raspberries

1 + ½ cup (200g) raspberries

walnuts

1 cup (100g) walnuts, chopped

cocoa

to serve cocoa powder


Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour

Process

Step 1

Preheat oven to 180°C fan-forced (356°F). Grease an 18cm x 28cm rectangular brownie/slice pan. Line base and sides with baking paper, allowing sides to overhang.

Step 2

Place chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water. Stir the mixture occasionally until melted and smooth.

Step 3

Remove bowl from saucepan and turn off the heat. Stir in the sugar and then add in the eggs one at a time until the mixture reaches a thick and glossy consistency.

Step 4

Sift the flour into the egg and chocolate mixture and stir until well combined.

Step 5

Pour the mixture into the prepared pan and spread top evenly with a spatula. Sprinkle raspberries and walnuts over the top.

Step 6

Bake for 25 minutes or until brownie is firm to touch. Cool in pan and then cut into squares and serve dusted with cocoa powder.

Recipe by FODMAP Friendly

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet

Recommended product from Lo-Fo Pantry

Lo-Fo Pantry All Purpose Flour
Lo-Fo Pantry All Purpose Flour