Gluten free raspberry brownies

Day #13 gluten free brownies for my gluten free mum ❤️ It’s mothers day and we can’t go out for a nice day or dinner so I’ve baked these brownies. There are very few ingredients, as its what I had in my cupboards! The only key to this recipe is not to overcook them or you’ll loose the gooey centre.

Ingredients:

150g dark chocolate 70% (1 1/2 bars)
1 1/2 cups coconut oil
1/2 cup coconut sugar
1/2 cup regular caster sugar
1/2 cup buckwheat flour
1/2 cup ground almonds
Tsp gluten free baking powder
3 eggs
Pinch sea salt
1/2 cup raspberries

Melt the coconut oil and chocolate in a bowl suspended over simmering water until totally melted and combined.
In a mixer or by hand mix the chocolate and oil with the sugar. Add the eggs gradually one by one. And finally the flour and baking powder until thoroughly combined.
Pour into a small tin lined with baking paper, scatter the raspberries on top and gently press into the mixture. Bake at 180^c for 25 minutes.

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