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Raspberry Choc Fudge Brownies

THIS RECIPE USES

Cauliflower Flour Mix

The perfect balance of chewy in the middle and crispy on the edges. The raspberries bring a slight sweet and tart flavour to these delicious, can't-stop-at-one fudgey brownies.

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Prep Time 15 mins
Cook Time 30 mins
Course Dessert, Snack
Servings 12 serves

Ingredients  

  • 1/3 cup PomPom Paddock Cauliflower Flour Mix
  • 125 g unsalted butter
  • 3/4 cup caster sugar (or coconut sugar)
  • 2 large eggs lightly beaten
  • 1/4 cup cocoa powder
  • 1 tsp vanilla essence
  • 1/4 tps salt
  • 1 cup frozen raspberries (or mixed berries)
  • 200 g chocolate coarsely chopped

Method 

  • Pre-heat oven to 180c
  • Lightly grease and line a 24cm square cake pan with baking paper. Melt the butter in a saucepan over a low heat.
  • Remove from the heat once melted, stir in the sugar, eggs, cocoa and vanilla.
  • Stir in the Cauliflower Flour Mix and salt, and add chopped chocolate and frozen berries, and stir through.
  • Pour into prepared tin and sprinkle more berries on top.
  • Bake for 30 minutes at 180C.
Categories Sweet
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