We’re excited to post more recipes for you and your loved ones to enjoy at home! We love sharing the experience & satisfaction or making something delicious and it’s a great way to spend an afternoon. This is one of Anna’s favorites. Follow along to her video or use the recipe steps below.
This recipe is by Anna Jones
We love these dense, gooey brownies with the perfect addition of fruity and crunchy from the raspberries and pistachios. We love to make this recipe vegan by using chia seeds & coconut oil. If you’re making these in the summer you can also use cherries, blueberries, or any fruit you like!
3 eggs (or 3 tbsp chia seeds + 1 tsp baking powder)
1 Ritual chocolate bar
½ cup Coconut oil or butter
½ cup soft brown sugar
1 tsp vanilla 1 cup ground almonds
3/4 cup ground drinking chocolate
1 cup raspberries
¼ cup pistachio nuts (or any other nut)
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.