INGREDIENTS

125g good quality dark chocolate

125g unsalted butter

3 organic free-range eggs, lightly whisked

1 cup rapadura sugar

1/4 cup cacao powder

1 tbsp pure vanilla extract

1/2 tsp natural salt flakes

120g almond meal

100g fresh raspberries

METHOD

Preheat oven to 180oC. Grease and line a 20cm square cake tin with baking paper.

Place a bowl over a saucepan filled with hot water. Make sure the bottom of the bowl does not touch the water. Melt chocolate and butter together until smooth, while ensuring mixture does not get hot.

Add eggs, almond meal, vanilla and salt. Whisk together until smooth.

Transfer to prepared cake tin. Gently push raspberries into brownie mixture.

Bake for 40 minutes until top of brownie is firm. Allow to cool before removing from tin. Cut into desired shapes and enjoy!

NOTE

• Store brownie in an airtight container in the fridge.

• Feel free to replace raspberries with other fruit or nuts.