Almond brownies with raspberries

These almond and raspberry brownies are an absolute dream! They’re rich and intensely chocolatey, with a lovely fudgy texture, a hint of almond and tart raspberries that balance the sweetness perfectly. Ground almonds replace most of the flour, giving the brownies their delicious flavour and texture. They’re wonderful with fresh raspberries in summer, but frozen ones work just as well in winter. If you’re in the mood for something seriously chocolatey, these are just the thing ;). 

You can make these brownies entirely with ground almonds, without any wheat flour. However, if you don’t need them to be gluten-free, I’d recommend keeping the small amount of plain flour in the recipe. It really does help give them the best texture!

Ingredients for almond brownies with raspberries:

• 240 g dark chocolate, chopped
• 100 g butter
• 3 large eggs
• 170 g caster sugar
• 80 g ground almonds
• 30 g plain flour
• 2 tsp vanilla extract
• 250 g raspberries, fresh or frozen (do not thaw frozen raspberries first)

All the ingredients should be at room temperature.

Place the butter in a small saucepan and melt it. Remove from the heat, add the chocolate and stir. Leave for 2 minutes, then stir until you have a smooth chocolate sauce. Set aside to cool slightly.

In a bowl, lightly whisk the eggs with the sugar, using a hand whisk. Add the cooled chocolate sauce and mix well. Add the ground almonds, sifted plain flour and vanilla extract. Stir until combined.

Grease a 28 x 18 cm baking tin with butter and line it with baking paper. Pour in the brownie mixture and smooth the surface. Gently press the raspberries into the batter, allowing them to sink in slightly.

Bake the almond brownies with raspberries at 160°C for about 30 minutes. Remove from the oven and leave to cool.

Note: Don’t overbake the brownies, or they will dry out. They will continue to set as they cool, as the chocolate firms up.

Enjoy!