This recipe belongs to my dear friend Michal Nassi from my kitchen wisdom in Bondi, Sydney.
Michal is one clever baker, and specialises in gluten free baking, she also mentors me through any baking crisis and will help blame it on my gas oven.
It's a quick and easy recipe and waiting for the brownies to cool for half an hour after taking from the oven helps them firm up a little, great sweet for a party I recently took a batch of brownies to my friend's daughters first party and they went down a treat.
This is super sweet and a little bite goes a long way.
Health benefits from this you ask? Dark chocolate in small amounts is a powerful antioxidant it also gives you a power up if your studying or need a boost without compromising adrenals with coffee, raspberries are sweet sour and jam packed with vitamin c, and can be eaten with almost anything and good when paired with a soft cheese like marinated goats feta.
Enjoy.
150g dark chocolate
150g butter
250g panela or rapadura sugar
3 eggs
1 teaspoon vanilla
85g flour ( spelt, rye, buckwheat or barley)
100g raspberries
Method
In a baine marie melt the chocolate and butter, taking a small bowl beat the eggs and sugar until pale and creamy, add the vanilla, hand stir in the flour mixture, lastly add the chocolate mixture and raspberries, stir gently until mixed.
Take a 28cm lamingtim style tin and line with paper overlapping the edges, pour in the mixture and bake in a moderate oven 165 (gas) 175 (electricity) for 40 minutes.
Cool then eat
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