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Danielle Minnebo

Nutritionist & Food Photographer

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Desserts, Gluten Free, Healthy Sweets, Most Loved  /  April 7, 2018

Raspberry & Macadamia Nut Brownies

by Danielle Minnebo
Raspberry & Macadamia Nut Brownies

There is nothing more comforting than a brownie, especially Raspberry & Macadamia Nut Brownies, I call them ‘soul’ food! To me soul food is the special foods that we don’t eat because of their nutritional benefits, but we eat them for the memories they evoke or the new memories they help create. Soul food is shared with family and friends, or enjoyed with a cup of tea by yourself!

Feel free to replace the macadamia nuts with walnuts or any other crunchy nut.

To make sure your brownie comes out perfectly, follow these simple tips:

  • Use a brownie tray measuring 20cm x 2cm
  • Adjust the baking time to match your oven. Some ovens run hotter than others. This recipe requires a 30 minute baking time, check it at 25 minutes. You’re looking for the brownie to be cooked around the edges and to still have a little bit of wobble in the centre.
  • Use a good quality cacao or cocoa powder. I’ve recently been leaning more towards cocoa powder in brownies as it adds a softer flavour and isn’t as harsh as raw cacao powder can be sometimes.
  • Use a good quality dark chocolate

 

Raspberry and Macadamia Nut Brownie

By: Danielle Minnebo
  • April 7, 2018
  • 8
  • 15 min Prep
  • 30 min Cook
  • Easy Difficulty
Ingredients
  • 100g dark chocolate (70% or more is best)
  • 100g salted butter
  • 2 eggs
  • ½ cup coconut palm sugar
  • 1 cup blanched almond meal
  • 2 tbs cocoa powder
  • 125g fresh raspberries + extra 50g for decoration
  • 100g macadamia nuts
Directions
Step 1
Preheat your oven to 200°C. Grease and line a bread tin or a brownie tin (I used a bread tin for this recipe).
Step 2
Break up the dark chocolate and add to a saucepan along with the salted butter. Melt this over a low heat, stirring continuously, then set aside.
Step 3
Add the eggs and coconut palm sugar to a bowl and whisk together until the eggs are pale and fluffy. Add the almond meal and cocoa powder, and gently fold this together. Then add the melted chocolate mixture along with 125g of raspberries and macadamia nuts, and gently mix together. Pour the brownie batter into the greased tin and bake in the oven for 30 minutes. I like my brownie with a gooey centre, so 30 minutes is perfect. But if you like yours firmer than bake the brownie for 40 minutes.
Step 4
Remove from the oven, allow to cool and top with a dusting of cocoa powder and some more fresh raspberries. Allow the brownie to cool completely before slicing as otherwise it will be very crumbly.

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About Me

Welcome to my blog. I am a passionate foodie who loves sharing my creations with you and your family. I love nothing more than creating delicious and nourishing recipes using whole food ingredients. You'll find most of my recipes are gluten free and easy to put together.

I am a university qualified Nutritionist, co-founder of Food to Nourish and a self taught food photographer. I hope you enjoy cooking my recipes as much as I have enjoyed creating them for you.

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  • An oldie but a goodie! I’ve just updated this recipe to make it even better. Perfect time for Christmas as well, the raspberries make it extra festive. This is a gluten free recipe but still uses the non-negotiable ingredients when making brownies which are butter and good quality dark chocolate 🍫 😊 recipe in my profile link.
  • Today's lunch for little man, mashed potato rolled into balls, so it's easy for him to grab, zucchini and mushroom cooked in butter with a lamb cutlet. 

Swipe across for the aftermath! All of it was definitely not eaten, in fact a lot ended up with the dog, in his hair and on the floor! But it's important to continue to expose them to vegetables and the foods you don't think they'll like or eat. Even if some meals it doesn't seem like they've eaten very much. This repeated exposure helps them become familiar with the food and eventually enjoy it.
  • This post has been brewing in my mind for a while now. Who do you follow on instagram for nutrition advice and inspiration? Are you aware of the influence they can have on you? How you feel about your body and the food choices you make?

As someone who has come from a background of disordered eating, I see so many red flags when I'm on social media now. I can identify them as red flags because of the work that I have done on myself and also from my nutrition education. I worry that the average user isn't able to identify these red flags. 

As you scroll through your social media feed keep an eye out for these. Then stop and ask yourself why you're following this person and how are they making you feel about yourself.
  • First recipe back for a little while and of course it’s baby/toddler friendly 😀 It’s a really simple Zucchini & Pumpkin Slice, perfect to cut into soldiers so little hands can grab them. I can confirm that they were a hit for lunch today. Recipe link in bio 🌱 😊
  • We’re having a SPRING SALE 🌺🌷🌻 over at @foodtonourish 20% OFF until midnight Sunday, head over to our Insta page to get the coupon code 😃
  • Hi 👋 it’s been a long while between posts! I’m feeling inspired to jump back on here and share more of my cooking creations and nutrition tips. A few things have turned our life around for the better in the last year, one of them being this little bundle of joy, Jakob Leo Hewitt 🥰 wow, what an insane ride motherhood is! He’s almost 11 months and it’s only now that I feel a bit more like myself again, although forever changed that’s for sure. 

Really looking forward to sharing more of my recipes again, lots of tips around feeding little ones now that I have one of my own. And also sharing more about my journey to motherhood as it wasn’t an easy one. I learned so much in the process and have a lot to share on how you can also empower your journey to motherhood, what is in your control and what you have to surrender too. But more on that later!

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