Almond brownies with sorbet and raspberry sauce
Time to make: 45 mins
(at time of publication)
- 1 cup unsweetened apple purée/sauce
- 1/2 cup cocoa
- 3/4 cup self-raising flour
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 3/4 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
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.
Nutrition Info (per serve)
Total fat 7.3g
Saturated fat 1.9g
Dietary fibre 0g
Make it dairy free: Use dairy-free dark chocolate chips.
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