06 March 2012

Surprise Chocolate Raspberry Brownies

This recipe was given to me two weeks ago by a wonderful friend who is an absolutely amazing cook. She's so good, she gave me two versions, one gluten free, as she tends to stick to a GF diet. Kate tells me the original recipe came from a friend of hers who found it online. It's been adjusted a little from the original apparently, but it hasn't detracted from the end result - it is glorious!  This is a truly delicious brownie, guaranteed to put a smile on your face.

Oh, and the surprise is the zucchini - what a delicious way to use up the glut from the garden!

Regular version:
Ingredients:
½ cup vegetable oil (not olive, it's too heavy for this recipe)
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini)
1½ tsp baking powder
1½ cups plain flour
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries

Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined.  Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.


Gluten Free Surprise Chocolate Raspberry Brownies
Ingredients:
½ cup coconut oil
½ cup honey
2 eggs, lightly beaten
2 cups finely grated zucchini (about 2 medium or 1 large zucchini), not squeezed
1½ tsp GF baking powder
1½ cups GF plain, flour
½ cup cocoa powder
½ cup brown sugar
½ cup of fresh or frozen raspberries

Method:
Pre-heat oven to 180 degrees Celsius. Grease and line a 20cm square cake tin with baking paper. In a large mixing bowl, mix the oil, honey and eggs until combined and thick. Add the grated zucchini and mix well. Add the baking powder and mix well. Add the flour, cocoa powder and sugar. Mix until just combined.  Gently fold the raspberries into the mixture, being careful not to break them up. Pour the batter into the prepared cake tin. Bake until set, about 30 - 40 minutes, checking after 30 minutes with a skewer. The cake needs to be cooked and set but not over-cooked or it will dry out. Allow to cool in the tin. When cold, cut into squares. This brownie is best served with a dollop of whipped cream, or warm with ice-cream and berries on the side.

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