Ingredients
3 tbsp chia seeds (or 3 eggs)
200g dark chocolate (70%), roughly chopped
100g vegan unsalted butter OR coconut oil
150g coconut sugar
1 tsp vanilla extract
200g ground almonds
1 ½ tsp baking powder (if using chia seeds)
50g cocoa powder
125g raspberries
1. Preheat the oven to 180c - Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm x 20cm)
2. Put the chia seeds in a little bowl and add 9 tbsp of cold water. Leave to form a gel-like paste. For non-vegan option you can use 3 eggs instead.
3. Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of simmering water. Put 150g of the chocolate into the bowl along with the vegan butter or coconut oil, sugar and vanilla extract. Let them melt, stirring from time to time until the sugar is dissolved ensuring no water gets in to the bowl
4. Once melted, take the bowl off the heat and stir in the beaten eggs or the chia seed mixture, the ground almonds, baking powder (if using), cocoa powder, half the raspberries and remaining chocolate. Fold everything together until well mixed.
5. Pour the brownie mix into the lined tin, bake for 20 – 25 minutes, I then like to take it out and carefully place whole raspberries on top of the brownie before putting it back into the oven for another 15 minutes or until just cooked but still a little soft in the middle.
6. Leave to cool for at least 20 minutes before cutting into squares