Low FODMAP serve
What you'll need
⅔ cup (200g) dark chocolate, chopped
½ cup + 1 tablespoon (125g) unsalted butter
¾ cup (210g) caster sugar
3 (165g) XL eggs, lightly beaten
1 cup (150g) Lo-Fo Pantry All Purpose/Plain Flour, sifted
1 + ½ cup (200g) raspberries
1 cup (100g) walnuts, chopped
to serve cocoa powder
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.
Place chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water. Stir the mixture occasionally until melted and smooth.
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.
Sift the flour into the egg and chocolate mixture and stir until well combined.
Pour the mixture into the prepared pan and spread top evenly with a spatula. Sprinkle raspberries and walnuts over the top.
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.