Air Fryer Choc Raspberry Brownie

GF RSF
Serves: 4-6

Ingredients:

FOR THE BROWNIE (22cm x 22cm Square Tin Quantity) 
280g dark chocolate (70 to 85%), chopped, melted, slightly cooled
120g grass-fed butter (or ghee/coconut oil), melted, slightly cooled
200g coconut sugar
3 large eggs
1 tsp vanilla extract
70g almond flour
40g raw cacao powder 
1/2 tsp GF baking powder
1/4 tsp sea salt
120g fresh or frozen raspberries (don’t thaw if frozen)

OPTIONAL TO SERVE
Vanilla yogurt or cream
Fresh mixed berries 

Method:

In a large bowl, using the Braun Hand Blender with whisk attachment, whisk together the eggs, coconut sugar and vanilla until glossy and slightly thickened. Stir through the melted butter and chocolate until well combined. 

Fold in the almond flour, cacao powder, salt, baking powder and mix to a thick, glossy batter. Gently fold in raspberries, keeping them mostly whole for juicy pops.

Line a small square cake tin (approx 15 to 16cm) that fits in the Braun Air Fryer basket. Grease and line with baking paper. Pour in the batter and smooth the top. 

Preheat the air fryer to 160°C (320°F).Place brownie tin in the basket. Cook for 18 to 22 minutes, checking around 18 for doneness: A skewer should come out with moist crumbs (not wet, not clean). The top should look crackly and firm. Centre will still be gooey and set as it cools.

Let the brownies cool in the tin for 10 to 15 mins, then lift out and cool further.

Slice once set, it thickens as it rests.

Optional can be served with fresh mixed berries and a dollop of yogurt or cream. 

*Make it dairy free by swapping butter for coconut oil and yogurt for coconut yogurt.

(I used a silicone air fryer muffin tray liner)