Almond brownies with sorbet and raspberry sauce

Instructions

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.