My favourite brownie recipe...

​A healthier Raspberry Chocolate Brownie recipe

​​This is super easy and one of my all time favourite yummy treats! My basic raspberry brownie recipe is lower GI and lower in cocoa than most standard recipes, because it is designed for people who are sensitive to sugar, gluten and dark chocolate (i.e. me!). I have played around with this recipe many times in my kitchen, so some easy swap-ins and ideas can be found at the bottom of the recipe. You might also like to read  'So what about sugars?'

​A healthier Raspberry Chocolate Brownie recipe - less sugar with more yummy flavours!​

​1/2 cup coconut oil
1/2 cup of coconut flour
1/3 - 1/2 cup of your choice of sweetness* (dependent on taste and health needs)
1/4 cup of dark cocoa powder**
1/4 cup of desiccated coconut**
1 cup of raspberries
4 eggs
1 tsp vanilla
1 tsp cinnamon ('ceylon' preferably)
1/2 tsp pink salt
1/4 tsp cardamom powder (optional)

Melt raspberries if frozen. 'Gently' melt together coconut oil with cocoa powder and your choice of sweetness*. Stir in the melted raspberries and desiccated coconut, remove from heat and leave to cool. In a bowl, gently whisk together eggs, salt, vanilla, cinnamon and cardamom. Stir the cocoa raspberry mixture into the eggs mixture. Then gently whisk in the flour a spoonful at a time, forming a smooth batter. Line a square dish with grease proof paper and pour in the mixture. ***Bake at 170°C for 20-25 minutes or until the centre is firm enough. Allow to cool for 15 minutes before slicing.

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• ​*Some healthier suggestions for your choice of sweetness. Aim to acclimatise the taste buds to natural flavours and less intense sweetness. Read 'So what about sugars?'​:
  • ​*Paleo, natural sweetness: select a natural sweetener such as pure maple syrup or raw coconut sugar. You could experiment with using a 1/2 measure and adding a few drops of organic pure Stevia extract to make up the difference in sweetness. Read 'So what about sugars?'
  • *Try substituting '2 tablespoons' of sweetness for '2 tablespoons' of Inulin powder to keep the good gut bacteria happy, promote better blood sugar management and reduce cravings. (put 2 tablespoons of Inulin into your measuring cup first).
  • Pre-diabetics may want to consider substituting Xylitol in a 1:1 ratio, or Erythritol as a 1:2 half measure. Read 'So what about sugars?'
  • My current personal favourite for this recipe:  'Using a 1/3 cup measure' put 2 tablespoons of Inulin powder in first, then fill with coconut sugar to make a level 1/3 cup, for melting. Add 6 drops of pure stevia extract to the eggs mixture, before mixing all together. Read 'So what about sugars?'
• You could swap the coconut oil for 1/2 cup coconut butter (yummy with a sweeter taste).
• **For a richer chocolate hit you can swap the 1/4 cup desiccated coconut for another 1/4 cup of cocoa (i.e. for 1/2 cup cocoa as in standard recipes)
• ***This recipe can also be baked in mini-muffin tins for 20 minutes. 
• ​If you want a firmer slice you can place in the fridge for 30 mins before serving.
• Store in the fridge for up to 5 days.
• Freezing these will make them last longer and then add to lunch boxes as needed or defrost when you fancy a treat. (personally I sometimes eat them straight from the freezer as they remain reasonably soft)

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