1/3 cup rice malt syrup
3 free range eggs
1/2 cup Forty Thieves Raw Cacao Powder
1/2 teaspoon cinnamon
1/2 teaspoon vanilla powder
1/2 teaspoon baking soda
1/4 teaspoon salt
100g dark chocolate chopped into chunks
1/2 cup frozen or fresh raspberries
Turn oven to 180 degrees. Line a brownie tin with baking paper.
In a food processor, place nut butter, rice malt syrup, eggs, cacao, water, cinnamon, vanilla, salt and baking powder. Pulse to combine.
Remove blade and mix in chopped chocolate chunks.
Pour batter into the lined tray and sprinkle with raspberries. Bake for 25 minutes. Be careful not to over cook because gooey brownies are awesome!
Photography and recipe by Nicky Skinner