Almond brownies with sorbet and raspberry sauce
(at time of publication)
- 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
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.
Make it dairy free: Use dairy-free dark chocolate chips.
Nutrition Info (per serve)
Total fat 7.3g
–Saturated fat 1.9g
Dietary fibre 0g
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