Almond brownies with sorbet and raspberry sauce

Serves: 15 (makes 15)

Time to make: 45 mins

Ingredients

More weights & measures

1 cup unsweetened apple purée/sauce

½ cup cocoa

¾ cup self-raising flour

½ teaspoon baking soda

½ cup sugar

½ teaspoon salt

½ cup dark chocolate chips

¾ cup almonds, roughly chopped

Raspberry sauce (for 4 serves)

200g raspberries, thawed if using frozen

3 teaspoons lemon juice

3 teaspoons castor sugar

To serve (for 4 serves)

4 small scoops lemon sorbetsherbertX

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Instructions

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1 Preheat the oven to 175°C and lightly spray a 20x20cm baking dish.

2 Place the apple purée in a medium-sized bowl. Sift the cocoa, flour and baking soda. Add the sugar and salt and mix until just combined (do not over-mix as this will make the brownies tough). Gently fold in the chocolate chips and almonds.

3 Transfer to the prepared baking dish and bake for around 25-30 minutes, or until the centre feels fudgey and set when a skewer is inserted.

4 Cool in the pan for 5-10 minutes before turning out. Cool completely before slicing into squares.

5 To make the sauce, place raspberries, juice and sugar into a food processor, process until smooth, then strain. Serve four of the brownies with sorbet and raspberry sauce.

Variations

Make it dairy free: Use dairy-free dark chocolate chips.

Nutrition Info (per serve)

Calories 241 cal

Kilojoules 1010 kJ

Protein 0 g

Total fat 7.3 g

Saturated fat 1.9 g

Carbohydrates 44.7 g

Sugar 38.4 g

Dietary fibre 0 g

Sodium 145 mg

Calcium 110 mg

Iron 1.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.