Chef Max has created this rich, delicious fudgy treat which is incredibly popular with our customers. Here at Grater Good we feel strongly that brownies have to be fudgy – cakey brownies can ‘get in a bin’ – or go be cake.
MAKES
1 LARGE SHEET TRAY
Ingredients
2 flax eggs (6 tablespoons water mixed with 2 tablespoons ground flaxseed)
¾ cup raw sugar/coconut sugar
½ cup coconut oil (melted)
¼ cup warm water
1 teaspoon vanilla extract
¾ cup cocoa powder
1 cup almond flour
½ teaspoon sea salt
¼ teaspoon baking soda
1/3 cup freeze-dried raspberries
¼ cup dark choc chips Top
1/3 cup dark choc chips
1 tablespoon freeze-dried raspberries
Directions
Preheat oven to 160°C. In a large bowl add flax eggs, raw sugar and coconut oil, mix until combined. Add water and vanilla extract. Add cocoa powder, almond flour, sea salt and baking soda and mix. Add the raspberries or any other flavours you wish. Combine, until fully incorporated. Stir in choc chips.
Pour into a greased pan and bake for 35 minutes.
As soon as it comes out of the oven add the second measure of choc chips on top of the hot brownie to melt it, and spread it over the surface. Then sprinkle the raspberries over the top and cool completely.
You can top with anything you like if you don’t have freezedried fruit – melted chocolate, cocoa powder, walnuts…
Recipes from The Grater Good by Flip Grater, published by Koa Press. Hardcover, $44.99.
PHOTOGRAPHY: TONIA SHUTTLEWORTH
