Equipment
- 1 Oven
- 1 Baking Pan 8x8
- 1 Heat-Proof Bowl
- 1 Sauce Pan
- Measuring Spoons and Cups
- 1 Spatula
Ingredients
- 3 eggs or 3 tbsp chia seeds + 1 tsp baking powder
- 1 Ritual Chocolate Mid Mountain Blend 70% Dark Chocolate Bar
- ½ cup Coconut oil or butter
- ½ cup soft brown sugar
- 1 tsp vanilla 1 cup ground almonds
- 3/4 cup Ritual Chocolate Mid Mountain Blend 65% Dark Drinking Chocolate
- 1 cup raspberries
- ¼ cup pistachio nuts or any other nut
Instructions
- Preheat the oven to 350°F. Grease or line a small brownie pan. If you are using chia seeds rather than eggs, put the seeds into a little bowl and add 9 tablespoons of cold water. Leave to form a gel-like paste.Melt 1/2 of the Ritual chocolate bar with the coconut oil by steaming the underside of a heat proof bowl, stirring occasionally.Once melted, take the bowl off the heat and stir in the sugar, followed by the beaten eggs, one by one, or the chia seed mixture, and finally the vanilla, ground almonds, baking powder (if using), half the raspberries and half the pistachios.Roughly chop the remaining chocolate bar and fold through the mixture. Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and the pistachios.Bake for 25-30 minutes, until just cooked but still a little soft in the middle. Cool for at least 20 minutes.