Heritage raspberry and chocolate brownie

Recently I was showing you how I make use of leftover bread in my cooking, but what happens if you can't have gluten? 

It’s a good question and one I have asked through my social media pages. First, you can look for an alternative bread that is safe for you to eat, and there are actually quite a few options available that are good and delicious. Then you can incorporate those leftovers in the recipes I've previously written about here. 

But today, I'm going to share with you an amazing, but really easy recipe that is gluten-free: the famous raspberry and chocolate brownie that many people love here in East Orange.

To be totally honest with you, I don't have a massive sweet tooth, but I love this recipe and I can promise you it’s a treat that will WOW even your most savoury-loving family and friends. In fact, I'm sure it will become the favourite brownie of whoever tries it!

Growing up, my brother had an allergy to gluten and so, for my whole childhood, we ate pretty average sweets for birthdays and Christmas celebrations. It was the 80s, when there weren’t really available alternatives in Madrid. 

That's why when I became a chef here in Australia, I made the decision to always have delicious gluten-free desserts to offer my customers.

So what is this amazing recipe? Basically, it is a really simple brownie to make, topped with frozen raspberries that takes it to a decadent level — moist and addictive, it’s a slice of yumminess!

TIP: local raspberries are developing now here in Orange and pretty soon we will be able to start picking them. At my house, I have a variety called 'heritage' and what I do is freeze them as soon as I pick them, for future use. But of course, if you don't have raspberry plants in your veggie garden, you can get them from the supermarket. Don't stress about that!

Please, give this recipe a try and don't forget to tag me on your socials and show me the results!

'Heritage raspberry and chocolate brownie'

Ingredients:

- 250 g unsalted butter

- 300 g chocolate

- 500 g brown sugar

- 5 whole eggs

- 300 g gluten-free flour 

- 500 g frozen raspberries

Method:

- Turn the oven on at 160 degrees (no fan)

- Melt together butter and chocolate in the microwave.

- In a mixer, whisk brown sugar and eggs until light and fluffy.

- While the eggs and sugar are combining, add the butter and chocolate to it.

- When all these ingredients are well combined. Pass the mixture onto a nonreactive bowl. 

- Shift the gluten-free flour, and combine and fold well using a plastic spatula.

- Get a tray and add a big piece of baking paper to it. Pour the chocolate mixture into it.

- Put the frozen raspberries on top, and bake it for 35–40 minutes until you'll see it’s 95 per cooked (you'll still see moisture in the centre)

- Put it aside and let it rest overnight (Difficult, I know right!). 

- To cut it? The following day, using a chopping board, place it on top of the brownie tray and flip it over. Then remove the baking paper, flip it over again and it will be ready to portion as you please. I personally cut it in half lengthwise and then portion it following the 'two fingers rule", cutting each slice as wide as your two fingers

- Serve it with ice cream, or gelato, fresh berries, or eat just as it is. 

Enjoy!