There is nothing more comforting than a brownie, especially Raspberry & Macadamia Nut Brownies, I call them ‘soul’ food! To me soul food is the special foods that we don’t eat because of their nutritional benefits, but we eat them for the memories they evoke or the new memories they help create. Soul food is shared with family and friends, or enjoyed with a cup of tea by yourself!
Feel free to replace the macadamia nuts with walnuts or any other crunchy nut.
To make sure your brownie comes out perfectly, follow these simple tips:
- Use a brownie tray measuring 20cm x 2cm
- Adjust the baking time to match your oven. Some ovens run hotter than others. This recipe requires a 30 minute baking time, check it at 25 minutes. You’re looking for the brownie to be cooked around the edges and to still have a little bit of wobble in the centre.
- Use a good quality cacao or cocoa powder. I’ve recently been leaning more towards cocoa powder in brownies as it adds a softer flavour and isn’t as harsh as raw cacao powder can be sometimes.
- Use a good quality dark chocolate
Raspberry and Macadamia Nut Brownie
- April 7, 2018
- 8
- 15 min Prep
- 30 min Cook
- Easy Difficulty
Ingredients
- 100g dark chocolate (70% or more is best)
- 100g salted butter
- 2 eggs
- ½ cup coconut palm sugar
- 1 cup blanched almond meal
- 2 tbs cocoa powder
- 125g fresh raspberries + extra 50g for decoration
- 100g macadamia nuts
Directions
- Step 1
- Preheat your oven to 200°C. Grease and line a bread tin or a brownie tin (I used a bread tin for this recipe).
- Step 2
- Break up the dark chocolate and add to a saucepan along with the salted butter. Melt this over a low heat, stirring continuously, then set aside.
- Step 3
- Add the eggs and coconut palm sugar to a bowl and whisk together until the eggs are pale and fluffy. Add the almond meal and cocoa powder, and gently fold this together. Then add the melted chocolate mixture along with 125g of raspberries and macadamia nuts, and gently mix together. Pour the brownie batter into the greased tin and bake in the oven for 30 minutes. I like my brownie with a gooey centre, so 30 minutes is perfect. But if you like yours firmer than bake the brownie for 40 minutes.
- Step 4
- Remove from the oven, allow to cool and top with a dusting of cocoa powder and some more fresh raspberries. Allow the brownie to cool completely before slicing as otherwise it will be very crumbly.
