Ingredients
- 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 sorbet
Mothod:
Preheat the oven to 175°C and lightly spray a 20x20cm baking dish. 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.
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. Cool in the pan for 5-10 minutes before turning out. Cool completely before slicing into squares.
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. – healthyfood