Almond brownies with sorbet and raspberry sauce
These brownies are a variation on the all-time favourite HFG brownie recipe. Dead easy to make, they transform into a lovely dessert.
Instructions
Preheat the oven to 175°C and lightly spray a 20x20cm baking dish.
Place the apple purée in a medium-sized bowl. Sift the cocoa, flour and baking soda. Add the sugar and salt and mix until just combined (do not over-mix as this will make the brownies tough). Gently fold in the chocolate chips and almonds.
Transfer to the prepared baking dish and bake for around 25-30 minutes, or until the centre feels fudgey and set when a skewer is inserted.
Cool in the pan for 5-10 minutes before turning out. Cool completely before slicing into squares.
To make the sauce, place raspberries, juice and sugar into a food processor, process until smooth, then strain. Serve four of the brownies with sorbet and raspberry sauce.
| Make it dairy-free |
|---|
| Use dairy-free dark chocolate chips. |
- Recipe by:
- Diane Temple
- Styling:
- Trish Heagerty
- Photography:
- Cath Muscat
First published April 2008
Recipe Information
Portions: makes 15
Time to make: 45 minutes
Total cost of all ingredients: $12.04 / $0.80 per serve
Ingredients
- 1 cup unsweetened apple purée/sauce
- 1/2 cup cocoa
- 3/4 cup self-raising flour
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1/2 cup dark chocolate chips
- 3/4 cup almonds, roughly chopped
- Raspberry sauce (for 4 serves):
- 200g raspberries, thawed if using frozen
- 3 teaspoons lemon juice
- 3 teaspoons castor sugar
- To serve (for 4 serves):
- 4 small scoops lemon sorbet
Nutrition Information
| per serve | |
|---|---|
| Energy |
1010
kJ
(243 Cals) |
| Protein | 3.8g |
| Fat - saturated |
7.3g
1.9g |
| Carbohydrates - sugars |
44.7g
38.4g |
| Dietary Fibre | 3.3g |
| Sodium | 145mg |
| Calcium | 110mg |
| Iron | 1.3mg |
| * NS: Not specified | |
