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Raspberry and Bay Chocolate Brownie (Gluten-Free)

This is from an item in a weekend newspaper, slightly altered to make it gluten free and not quite so
intensely chocolate as the original… It’s very rich, and very tasty. Serve small slices with a bit of
unwhipped cream poured over.

Ingredients

  •  100g butter
  • 2 fresh bay leaves (or dried if necessary)
  •  150g dark chocolate, broken into squares (I used Whittaker’s dark block, which is 50% cocoa solids. The original called for 70% cocoa solids, which I find a bit bitter, but if you’re a really
    dark chocolate fan, go for it!)
  • 3 eggs
  •  100g raw or brown sugar  1/3 cup Gluten Free Goodies Company Cake and Biscuit mix
  •  ½ tsp Gluten Free Goodies Company baking powder
  •  3 Tbsp cocoa powder
  •  1 cup fresh or frozen raspberries (or blackberries or other berries of your choice)

Directions

  1. Preheat the oven to 180°C. Line a 20x20cm baking dish with baking paper, or alternatively, grease and flour it using fine rice flour or similar.
  2. Place the butter and bay leaves in a small saucepan and melt over low heat.
  3. Add the chocolate and stir with a wooden spoon until the chocolate is completely melted. Set aside for the bay to infuse
    while you prepare the rest of the mixture.
  4. In a bowl, combine the eggs and sugar, whisking until fluffy and well aerated (use an electric mixer if you have one).
  5. Remove the bay leaves from the chocolate mix, scraping off any excess with a spatula. Discard the leaves.
  6. Pour the chocolate mix into the egg mix, whisking to combine.
  7. Add the dry ingredients and whisk to combine.
  8. Add most of the berries and fold gently in. Reserve 20 or so to put on top of the mix before baking.
  9. Pour into the prepared dish and lightly press the remaining berries into the top of the mix so they’re partly submerged.
  10. Bake until the brownie is set and a skewer inserted into the middle comes out almost clean. (It will be slightly sticky!). This may take anywhere between 25 minutes in an electric oven and 4- to 45 minutes in a gas oven. Just keep an eye on it after the first 20 minutes.
  11. Cool in the container. Sprinkle with icing sugar before serving. Cut into 12 or more pieces as it is very rich. Leftovers can be kept in a covered box in the fridge for a couple of days, or frozen for later
    consumption.

     Recipe by Judy Mcdonald

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POSTED BY ADMIN

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