These nutty, fruity brownies provide are lower GI than regular sweet treats – thanks to the rice malt syrup – and are completely refined sugar-free.
- Coconut oil, butter or ghee, for greasing
- 1½ cups of almond meal
- ¼ cup of raw cacao powder
- 1 tsp of baking powder
- ½ tsp of sea salt
- ½ cup of unsalted butter, melted
- ¼ cup of rice malt syrup, melted
- 3 eggs, lightly whisked
- ½ cup of crunchy peanut butter
- ½ cup of raspberries, mashed with a fork
Preheat the oven to 160°C. Line a 22cm square lamington/brownie tin with baking paper.
In a large bowl combine all of the ingredients, except for the peanut butter and raspberries, and whisk until smooth.
Pour the batter into the lined cake tin. Dollop the peanut butter into the mixture and use a skewer or knife to create a swirl pattern. Repeat the process with the mashed raspberries.
Cook for 20–25 minutes, checking at 15 minutes to ensure the mixture isn't burning. You'll know the brownies are cooked when the top is slightly firm to the touch. You want them to be gooey, so try not to overcook them.
Allow the brownies to cool for ten minutes before removing from the pan and slicing.
Recipe courtesy of I Quit Sugar The Ultimate Chocolate Cookbook by Sarah Wilson