About the bake
"I love recipes with minimal steps and I know you will love this one. There are no difficult baking techniques, no whisking, no sifting - you just chuck the ingredients together and bake" Madeline Shaw - A Year of Beautiful Eating
Method
Step 1:
Preheat the oven to 170°C/325°F/Gas Mark 3.
Step 2:
Mix together the eggs, vanilla, cinnamon, nut butter, coconut sugar, bicarbonate of soda and salt in a large bowl until smooth. Break the chocolate into small pieces. Add these chocolate chips and the raisins to the mixture and stir so they're distributed throughout.
Step 3:
Line a 20cm square baking tin with baking paper and pour the mixture into the tin. Bake in the oven for 25 minutes, then leave to cool on a wire rack. Using the paper, remove the brownie slab from the tin. Cut into 16 pieces and enjoy.
Step 4:
The brownies will keep for 3 days in an airtight container.
Ingredients
- 2 Eggs
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 tsp Cinnamon (ground)
- 175g Cashew nut butter (or almond butter)
- 120g Coconut sugar
- 1 tsp Gluten free bicarbonate of soda
- A pinch of Salt
- 50g Dark chocolate (good quality)
- 30g Raisins
Recipe Reviews
They are delicious i made these today so moist not dry i made them with almond butter
Ingredients
- 2 Eggs
- 1 tsp Nielsen-Massey Vanilla Extract
- 1 tsp Cinnamon (ground)
- 175g Cashew nut butter (or almond butter)
- 120g Coconut sugar
- 1 tsp Gluten free bicarbonate of soda
- A pinch of Salt
- 50g Dark chocolate (good quality)
- 30g Raisins