Coconut, Raspberry and White Chocolate Drizzle Brownie

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Tray bakeThese brownies are gluten and dairy free, using coconut oil and coconut flour which gives a super moist and fudgy texture, as well as an incredibly aromatic coconut flavour. Studded with juicy fresh raspberries, and paired with the deep caramelised white chocolate and a sprinkling of sea salt – it makes for the ultimate treat!

Makes: 16 squares

Essential equipment:

What You’ll Need:

  • 250g coconut oil
  • 200g dark chocolate – at least 70%, cut into small pieces
  • 70g coconut flour
  • 1 tsp gluten free baking powder
  • 1 tsp sea salt for the mixture, plus a little extra to sprinkle on top
  • 80g cocoa powder (at least 70%)
  • 4 large free range eggs
  • 360g unrefined golden granulated cane sugar
  • A punnet of raspberries, 150g

Drizzle: 100g white chocolate – at least 30% cocoa

What To Do:

First, caramelise the white chocolate

  • Turn the oven on to 110c
  • Place the pieces of broken up white chocolate into a small oven-proof pot, pan or bowl, and place in the oven for about 40 mins
  • Leave the pot to roast slowly, giving it a stir every 10 mins or so

Tip: it may look chalky and lumpy at points, but have faith it will come together with a good stir

  • Keep roasting the chocolate until it turns a lovely golden colour, similar to smooth peanut butter

Tip: this step can be done in advance, and the chocolate re-melted over a bain marie, or in a microwave, when ready to use

Now to make the coconut and raspberry traybake 

  • Heat the oven to 180°C/gas 6
  • Prepare a 25cm x 20cm tin with a little oil and non-stick baking paper
  • Melt the coconut oil in a saucepan over a medium heat, and it is when melted, take it off the heat and add the chunks of chocolate
  • Stir until the chocolate is melted and the mixture is well combined
  • Put all the dry ingredients – the coconut flour, baking powder, salt, and cocoa powder – into a bowl and mix until they’re well incorporated
  • Place the eggs in the bowl of a free-standing mixer, or use an electric whisk, and beat until light and creamy. Alternatively you can do this by hand using a bit of elbow grease! Add the sugar and continue to beat until all is incorporated
  • Gradually add the melted chocolate mixture to the egg and sugar mixture, whisking the whole time. Gently fold in the dry ingredients, making sure everything is well incorporated, but trying not to knock out any air
  • Spoon into the prepared tin and level out, then stud with the fresh raspberries and sprinkle with a little extra sea salt
  • Bake for about 25 minutes, or until a skewer inserted around the outside of the cake comes out clean. The very middle can still be pretty squidgy so it is best to take out when it’s slightly under-baked so that it stays moist
  • Cool in the tin, and then carefully remove
  • Drizzle with caramelised white chocolate and devour!

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