Gooey and intense and very chocolatey, with a hint of tartness via the raspberries. The perfect brownie, really. Vegan and gluten-free too! Beware though - without the addition of a couple of binding eggs, they're in danger of complete collapse. Best kept refrigerated and you must have cooled the pan for a good hour or two in the fridge before attempting to cut them. They would definitely improve their shape-holding capacity if you cooked them 5-10 minutes longer...but as most of us know, an overcooked brownie is a travesty, so don't even think it.
175g coconut oil
200g dairy/nut-free chocolate (eg. Kinnerton), in pieces
1/3 cup organic cocoa powder, sifted
2/3 cup lightly packed brown sugar
1 teaspoon vanilla extract
1/2 cup apple puree or 2 egg replacers
3/4 cup plain flour or gluten-free flour, sifted
1 cup fresh or frozen raspberries
Preheat oven to 160 C. Lightly grease an 18cm square cake tin and line the base with baking paper.
Place oil and chocolate into a saucepan over low heat and stir until the butter and chocolate have melted. Remove and set aside to cool slightly. Transfer to a large bowl.
Add cocoa, brown sugar and vanilla and mix to combine. Stir in apple puree/egg replacers and flour. Gently fold in raspberries.
Pour the mixture into the tin and bake for approx 40-45 minutes or until the cake starts to come away from the sides of the tin. Cool in the tin and then in the refrigerator for a couple of hours before cutting into squares. Dust with pure icing sugar before serving.