Flourless Coffee Chocolate and Raspberry Brownies

Name: Flourless Coffee Chocolate and Raspberry Brownies
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 16 servings
Ingredients: 150 g 70% cocoa dark chocolate, chopped roughly (I used Nespresso squares); 150 g (organic) butter (diced); 110 g firmly packed brown sugar (or coconut sugar if you pefer); 2 capsules nespresso cioccorosso ( unsused coffee grounds from the capsules); 2 eggs (about 60g each, beaten lightly); 110 g whole almond meal; 50 g raw macadamia (chopped roughly); 75 g fresh raspberries

Tristan Alexander

Prep 15 mins15m

Cook 35 mins35m

Makes 16

Oooh-ey, goo-ey, chewy and oh my gosh so delicious. These Flourless Brownies dance to the notes of rich dark chocolate and fresh raspberries. Coffee aficionados will definitely like the unmistakable flavour and aroma of freshly ground coffee in this easy to make, gluten-free, coffee time treat.

Ingredients

150 g 70% cocoa dark chocolate, chopped roughly (I used Nespresso squares)
150 g (organic) butter (diced)
110 g firmly packed brown sugar (or coconut sugar if you pefer)
2 capsules nespresso cioccorosso (unsused coffee grounds from the capsules)
2 eggs (about 60 g each, beaten lightly)
110 g whole almond meal
50 g raw macadamia (chopped roughly)
75 g fresh raspberries

Instructions

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1
Preheat oven to 170C (150C fan forced, 325F, gas mark 3). Line a 20cm square tin with waxed baking paper.
2
Place chocolate and butter in a medium-sized saucepan set over low heat for the chocolate and butter to melt, stirring occasionally. Remove the mixture from heat and add the sugar and coffee grounds, stir in well. Set the pan aside for around to allow the mixture to cool.
3
Once cooled, using a whisk beat in the eggs until the mixture becomes smooth and glossy (it may appear curdled at first, just keep whisking). Whisk in almond meal. Add nuts and raspberries and fold in to combine.
4
Using a spatula, scrape the batter into the paper-lined brownie tin and bake in the pre-heated oven for , or until the brownie is set on top and beginning to crack, but still soft to the touch in the middle.
5
Remove from the oven and cool on a wire rack for , before removing from the tin to cool further. When cool, slice into 16 squares and enjoy with your favourite tea-time drink
6
For the Brownie Ice Cream serving suggestion: Mash brownie in a bowl with a fork, Add ice cream and continue to mash and fold until the brownie is mixed in with the ice cream. Return to the freezer for to set. Scoop into a cone or a serving bowl.

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