![Raspberry Hazelnut Brownies [recipe] - Bakeology.co.nz - A lifestyle blog that shares a love of baking and all things pretty](http://bakeology.co.nz/wp-content/uploads/2014/09/Raspberry-Hazelnut-Brownies.jpg)
Every once and a while I get a craving for something delicious and brownies are usually one of those things. Normally I would have straight chocolate brownies but I felt like adding in my current obsessions: raspberries and hazelnuts. Yum!
This was also my first opportunity to use West Coast Cocoa’s baking cocoa. It is so rich and smooth that it made this brownie one of the best I’ve had. So divine!
Again, this recipe is gluten free but you can easily substitute the gluten free flour for plain flour if you like.
Ingredients
- 100 grams butter
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- ¾ cup plain gluten free flour
- ½ cup cocoa ( I used West Cocoa Cocoa Merchants Baking Cocoa)
- 1 teaspoon baking powder
- ¾ cup raspberries (frozen is fine)
- ⅓ cup whole hazelnuts
- ⅓ cup shredded coconut
Directions
- Melt butter. Whisk in sugar. Combine butter and sugar mixture with eggs, and vanilla. Sift flour, cocoa and baking powder to the mix and add coconut. Gently fold in raspberries and hazelnuts.
- Pour mix into baking tin.
- Bake for 30 minutes at 180°C
- Dust generously with icing sugar before cutting into chunks. Serve with ice cream or a dollop of whipped cream.
Enjoy!