|Prep Time||5 Minutes (+15 minutes cooling and 1 hour chilling)|
|Bake Time||35 Minutes|
- 150g gluten-free, good-quality dark chocolate, chopped
- 100g (½ cup) coconut oil
- 135g (¾ cup) coconut sugar
- 2 eggs
- 60ml (¼ cup) coconut milk
- 1 teaspoon natural vanilla essence or extract
- 30g (¼ cup) cocoa powder
- 2 tablespoons coconut flour
- ¾ teaspoon gluten-free baking powder
- 50g (½ cup) almond meal
- 150g frozen raspberries
- Pure icing sugar, to dust (optional)
Wickedly rich, this gluten-free brownie can match it with the best of them. Fudgy, rich and studded with tart raspberries, you won't be able to stop at just one piece!
BakeClub and Wiltshire would love to see your Gluten-free Coconut & Raspberry Brownies! Bake this recipe using your Wiltshire Bakeware and share a picture on:
Facebook by uploading a picture on your timeline and tagging @Bake Club and @Wiltshire
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- These brownies are a little more fragile than normal fudge brownies and will be easier to cut if you chill them for at least an hour beforehand.
- These brownies will keep in an airtight container in the fridge for up to 5 days. Serve straight from the fridge or stand at room temperature for 30 minutes before serving.
- We recommend using the Wiltshire Slice & Brownie Pan 27.5 x 17.5 x 3.5cm
Anneka Manning has created customised recipes for all of her favourite Wiltshire Bakeware pieces for you to bake and share. All recipes have been tested to guarantee success for you at home. You can find the range in Coles and Woolworths stores nationally and selected IGA stores.
This recipe was originally published in Anneka Manning's SBS Food online column, Bakeproof: Coconut.
Preheat oven to 160°C (140°C fan-forced). Grease a Wiltshire Slice & Brownie Pan (27.5cm x 17.5cm, top measurement) and then line the base and two long sides with one piece of baking paper.
Place the dark chocolate and coconut oil in a medium heatproof bowl over a saucepan of simmering water (don't let the base of the bowl touch the water). Stir occasionally until chocolate and coconut oil melt and the mixture is smooth. Remove bowl from saucepan.
Add the sugar, eggs, coconut milk and vanilla to chocolate mixture and use a spatula or large metal spoon to stir until well combined. Sift together the cocoa powder, coconut flour and baking powder into a bowl, add the almond meal and stir to combine. Add to chocolate mixture and stir until just combined. Add the frozen raspberries and fold until just combined.
Pour mixture into prepared pan and use the back of a metal spoon to spread evenly. Bake in preheated oven for 35 minutes or until moist crumbs cling to a skewer inserted in the centre. Cool in pan and then chill for at least 1 hour (see Baker's Tips).
Remove brownie from the pan using the baking paper to lift it out. Cut into portions and serve dusted with icing sugar, if desired.