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Indulgent Raspberry Brownies

Ingredients

  • 100 gm dark chocolate (70% cocoa)
  • ½ cup unsweetened apple sauce
  • ½ cup unsweetened oat milk
  • ½ - ¾ cup brown sugar
  • 1 + ¼ cup whole wheat flour
  • ¼ cup unsweetened cocoa powder
  • ¼ cup baking powder
  • ½ tsp baking powder
  • 2 tbsp vanilla extract
  • ½ tsp almond extract (optional)
  • 1 cup frozen raspberries
  • pinch salt

Instructions

  • Preheat the oven to 180°C and prepare a non-stick baking tray about 20 x 30 cm.
  • Melt the dark chocolate in a bowl over a pot with boiling water.
  • While the chocolate is melting, in a large bowl, mix together the sugar, apple sauce, baking powder, baking soda, salt and extracts. When all is properly combined, add the melted chocolate while continually mixing.
  • When all is mixed, add cocoa powder and flour. The batter will be very thick. Slowly add the milk.
  • Lastly, gently fold in the raspberries. Be careful to leave some of the raspberries intact so they are nicely visible in the brownie.
  • Pour the batter into the baking tray and bake for 16 - 18 min at 175 °C. Remove from the oven and let cool.