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Gluten-Free White Chocolate and Raspberry Brownies

Recipe by The Healthy Beard.

Indulge in these delicious White Chocolate and Raspberry Brownies. Not just delicious, these sweet treats are gluten-free too!

  • Serves: 6 - 8
  • Prep: 20 - 25 minutes
  • Cook: 25 - 30 minutes
Metric | Imperial Measurement Conversions

INGREDIENTS

  • 250g no added sugar white chocolate
  • 60ml coconut milk
  • 300g brown rice flour
  • 90g Natvia sweetener
  • 120g melted butter
  • 1 ½ tsp. vanilla essence
  • 3 eggs
  • 40g fresh raspberries (blended with 3 tbsp. of water)

METHOD

  1. Pre-heat the oven to 180C degrees.
  2. Bring a small saucepan with water to a boil, melt the white chocolate and add the coconut milk in a container over boiling water – allow the chocolate to melt.
  3. In a large mixing bowl, sieve the flour and add the Natvia sweetener stir to combine both the dry ingredients together.
  4. Pour the melted butter, vanilla extract and 3 medium-size eggs (beaten) and combine the dry and wet ingredients together.
  5. Pour the melted chocolate and stir further.
  6. Pour the brownie mixture into a greased square tin (Used a 26x20x5 tin).
  7. Place some of the blended raspberry mixture and using a chop stir to create swirls to combine the white and pink colours together.
  8. Bake for 20-25 minutes.

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