The easiest one bowl choc-nut raspberry brownies

• 12 12

• Preparation time:

• Cooking time:

Ingredients

60 g (½ cup) cacao powder 100 ml coconut oil, melted
125 g Lemon–Macadamia Butter
140 g (1 cup) coconut sugar
4 eggs
100 g (1 cup) almond meal
160 g (1 cup) macadamia nuts, roughly chopped
½ teaspoon ground cinnamon
1 vanilla pod, split and scraped
pinch of sea salt
125 g (1 cup) fresh raspberries

Method

Preheat the oven to 180°C and line a 20 cm square baking tin with baking paper.

Place all the ingredients except the raspberries in a bowl and mix to form a batter.

Spread the batter evenly over the prepared baking tin, dot the raspberries evenly over the surface and bake for 25–30 minutes, or until the top is looking firm and crunchy and gives a little resistance when lightly touched. Remove from the oven and leave to cool in the tin, then cut into 12 pieces. Store in an airtight container for up to 7 days.

Recipe extracted from Eat Clean by Luke Hines (Plum, $39.99)

Notes