Pistachio and Raspberry Brownies

Ingredients:

Organic or free-range eggs3 (or use 3 tbsp chia seeds + 9 tbsp water as substitute)

Dark chocolate (70%)200g, roughly chopped

Unsalted butter or coconut oil100g

Coconut sugar200g

Natural vanilla extract1 teaspoon

Ground almonds200g

Baking powder (only if using chia seeds)1 1/4 teaspoons

Cocoa powder50g

Raspberries (fresh or frozen)125g

Pistachio nuts, roughly chopped50g

Preparation Time:

50 minutes

Method:

Preheat the oven to 180°C/160°C fan/gas 4 and prepare a small brownie tin (about 20cm x 20cm) by greasing with butter or coconut oil and lining with baking paper. If using chia seeds instead of eggs, mix them with 9 tablespoons of cold water and leave to form a gel-like paste. Place a large heatproof bowl over a pan of gently simmering water (making sure the bowl doesn’t touch the water). Add 150g of the chocolate, the butter or coconut oil, the coconut sugar, and the vanilla extract. Stir until melted and smooth, then remove from the heat. Stir in the ground almonds, cocoa powder, baking powder (if using chia seeds), eggs or chia paste, the raspberries, pistachios, and the remaining chocolate. Mix until combined. Pour the batter into the prepared tin and bake for about 30–35 minutes, until just set. Allow to cool completely before cutting into squares.