Raspberry & Pistachio Brownie
This is our ultimate go-to brownie recipe for everyone! It’s delicious and decadent - a proper treat!
Always a sell out down at the café and we’re so happy to share this one with you.
Use a normal sized square brownie tray for this - save any space mix to use in small “brookie” bakes!
Ingredients
3 tbsp chia seeds
200g 70% dark chocolate
100g Coconut oil
200g Coconut sugar or soft brown sugar
1 tsp vanilla essence
200g ground almonds
1.5 tsp baking powder
50g Cocoa powder
125g Raspberries, washed
50 Pistachios
Method
1. Preheat oven to 160 degrees and assemble all your ingredients.
2. Greece and line a brownie tin with baking parchment - we use coconut oil!
3. Put a pan of hot water on the hob and measure out your chocolate (keeping 50g back to decorate cake), coconut oil, sugar and vanilla.
4. Place in a bain marie, ensuing the bottom of the bowl is not touching the water in the pan.
5. Measure your chia seeds with 9 tbsp cold water and leave to soak.
6. Use a blender to finely chop pistachios for ease, or crush them with a rolling pin in a fabric bag
7. Measure out dry ingredients in a separate bowl except raspberries and pistachios and once the chocolate mix has melted completely, remove from the heat and incorporate the chia seeds first.
8. Add the dry ingredients into the bowl.
9. Be mindful not to over mix, once just incorporated add your raspberries and pistachios keeping some back to use for decoration. Again, do not over work the mixture.
10. Add to your lined brownie tin, spreading the mix evenly. Add the decorative chocolate, raspberries and pistachios, pushing the raspberries and chocolate down into the cake batter slightly to avoid them catching in the oven.
11. Bake for 30 mins, check by gently pressing the cake. It will not spring back like a normal cake, but should still have some softness to it. It will set in the tin.
12. Leave to cool before removing from tin.
Once cool can be frozen - but you’ll probably want to share this straight away.