Just in time for raspberry season! We love them with pretty much anything and anything – on top of overnight oats for breakfast, blitzed into smoothies, made into jam, and thrown into cakes and brownies. Talking of brownies..this one – made with double the chocolate [cacao powder and melted chocolate] and walnuts is a real winner. Perfect for a picnic and delicious after dinner!
Raspberry and walnut browniesPrint This
- 1 heaped tbsp ground flaxseed
- 260ml room temperature* milk [dairy or dairy-free]
- 70ml light olive oil
- 1 tsp vanilla extract
- 170g melted dark chocolate
- 80g oat flour [blend oats in blender to MYO]
- 140g plain flour
- 50g cacao powder
- 100g light brown sugar
- 120g fresh raspberries
- 90g dark chocolate chunks or chips
- 80g crushed walnuts
Instructions Begin by preheating the oven to 180ºc and line a rectangular baking tin with parchment paper.
 If it’s not already, melt the dark chocolate.
 In a small bowl combine the ground flaxseed with 2 tablespoons of warm water and put to one side to thicken.
 In a large bowl combine the room temperature milk, oil, vanilla extract, and melted dark chocolate.
 In another large bowl combine the oat and plain flour, cacao powder, and light brown sugar.
 By now, the flaxseed mixture should have thickened to make your ‘flax egg’. Add this to the wet ingredients and combine before adding the bowl of dry ingredients. Combine again until mixed well.
 Next, add 1/2 of the raspberries, 1/2 of the chocolate chunks, and 1/2 of the crushed walnuts. Carefully fold them through the brownie mixture before pouring into the lined tin.
 Push the mixture into the corners and flatten it into the corners.
 Add the remaining raspberries, chocolate chunks, and walnuts on top and give them a gentle push into the mixture.
 Bake for 30 minutes. Allow to cool for 10 before removing from the tin and slicing. Enjoy!
*it's important the milk is room temperature as if it is too cold it will split/clump the melted chocolate when they're mixed together