A wonderful moist and fruity brownie. Really simple to make – the addition of fresh raspberries is optional – you could use dried cherries instead if wished. This is really good served warm with coconut yogurt.
Difficulty – Easy
Time – 15 minutes preparation, 25 minutes cooking
Makes 16 brownies
Adding fresh berries to the batter creates a lovely naturally sweet and moist brownie. The addition of olive oil helps bind the mixture without eggs and also provides plenty of monounsaturated fats,.
Instead of fruit you could replace the raspberries with chopped nuts or mixed seeds. For an indulgent variation try a handful of mini marshmallows.
75g light olive oil
200g dairy free vegan chocolate chips
175g gluten free self raising flour
1tsp baking powder
3tbsp cocoa powder
125g xylitol
1tsp vanilla extract
185ml dairy free milk or full fat canned coconut milk
100g fresh raspberries (or use dried cranberries or cherries)
