Thick, fudgy and gooey – your classic brownie recipe just got a superfood upgrade! Introducing Healthy Luxe’s Acai Raspberry Chocolate Brownies. The perfect balance of luxurious dark chocolate, sweet acai, and tart raspberries, they’re sure to leave you wanting more. Plus, look how pretty they are!
Low in sugar but high in fibre, vitamins, minerals and anti-ageing antioxidants, raspberries are one of our favourite fruits…apart from acai berries, obviously. Hand harvested in the Amazon rainforest, our Certified Organic Acai Pure is loaded with Omega-3, 6 and 9 essential fatty acids and 7 x the antioxidants of blueberries.
And last but certainly not least, dark chocolate (minimum 70%)! This sweet treat is loaded with nutrients, and the darker you go the healthier it gets. The high flavonoids and magnesium in dark chocolate assist in maintaining a healthy heart, while its antioxidant content offers anti-inflammatory effects. Put these all together and you’ve got deliciously healthy brownies packed full of benefits.
P.s. If you can’t find fresh raspberries, frozen ones will do just fine – just be sure to defrost them before adding to your batter to avoid a longer cooking time. If you give this recipe a go, remember to tag us (@amazoniaco) on Instagram – we love seeing your creations!
Acai Raspberry Chocolate Brownies
1/4 cup coconut butter
100 grams dark chocolate (+50 grams chopped chocolate to stir through)
1 sachet Amazonia Acai Pure
2 eggs (or vegan egg replacement)
1/2 cup coconut sugar
1/3 cup coconut yogurt or coconut cream
1/2 cup organic self-raising flour(choose gluten free if required)
1 punnet fresh raspberries (or 125g defrosted frozen raspberries)
Preheat oven to 170 Degrees C.
Gently melt coconut butter, 100grams chocolate and Açai using a double boiler.
In a large mixing bowl, beat eggs and coconut sugar together. Gradually add coconut yogurt and mix well.
Gradually add chopped chocolate, Açai mixture and stir well.
Sift in flour, a little at a time, and mix well.
Gently fold through chopped chocolate and raspberries, reserving a few raspberries to place on top.
Pour into greased and lined springform tin, arrange a few raspberries on top (pressing into the brownie mixture) and bake for 35-40 minutes.
Allow to cool for 20-30 minutes before serving with coconut yogurt and fresh raspberries.