Super Brownies - Little helpers

Gluten free and full of hidden healthies, these brownies are always a huge hit with kids and grown-ups alike!

Ingredients

¾ cup raw cacao

1 tb instant coffee                      (or espresso)

½ cup raw coconut sugar        (or alternative sweetener such as honey, xylitol, etc)

180g butter

5 large free-range eggs

2 tsp vanilla extract

¾ cup quinoa flour                  (I like to use almond meal, or you can use self-raising flour)

2 tsp baking powder

1 cup raspberries

2 zucchinis finely grated, with all liquid squeezed out

1 cup dark chocolate chips

Pinch of salt

 

Method

  1. Preheat oven to 180°C, grease and line a 24cm square baking tin.
  2. Whisk together butter, eggs, vanilla for a few minutes then add cacao, sugar and coffee.
  3. In a bowl put together the flour, baking powder and salt.
  4. Add flour mixture to cacao mixture and gently stir.
  5. Into mixture, fold in raspberries, chocolate chips and zucchinis.
  6. Pour into pan and give it a nice tap on your bench before placing into oven for around 20 minutes (depending on your oven).
  7. Tip: It’s ok for brownies to feel a little soft in the centre.
    They will continue to cook and set once cooled.

DISCLAIMER:

I had every intention of taking a photo of these brownies once they cooled… however some little hands beat me to it!