Yields20 Servings
Prep Time20 minsCook Time50 minsTotal Time1 hr 10 mins

 120 g butter
 3 eggs
 ½ cup brown sugar
 1 tsp vanilla essence
 ½ cup new hemisphere Hemp Seed Flour
 ¾ cup almond meal
 3 tbsp cacao powder
 2 tbsp new hemisphere Hemp Protein
 ½ tsp salt
 ½ tsp baking powder
 160 g dark chocolate
 ½ cup raspberries (fresh or frozen)

1

Preheat oven 175°C Bake or 160°C Fan Bake and line an 8 by 8 inch sponge roll tin with non-stick baking paper.

2

Melt the butter over a low heat. Beat the eggs separately using a whisk until light and fluffy (increase in volume), approximately 2-4 minutes. Add sugar to the eggs and whisk again to combine. Add vanilla essence

3

Sift the new hemisphere Hemp Seed Flour first and discard any remaining husk. Sift the rest of the dry ingredients. Add broken up chocolate. Make a well in the dry ingredients and fold in the wet mixture gently. Do not over-mix

4

Pour mixture into prepared tin and level with a spatula. Press the raspberries into the mixture below the surface.

5

Bake for 50 minutes or until just set in the middle. Cool for 10 minutes before removing from the tin

6

Dust with icing sugar and serve warm with vanilla ice cream and raspberry coulis

Inspired by: https://www.foodandwine.com/recipes/almond-flour-fudge-brownies and https://www.nzfavouriterecipe.co.nz/recipe/chocolate-brownie-with-raspberries/

Ingredients

 120 g butter
 3 eggs
 ½ cup brown sugar
 1 tsp vanilla essence
 ½ cup new hemisphere Hemp Seed Flour
 ¾ cup almond meal
 3 tbsp cacao powder
 2 tbsp new hemisphere Hemp Protein
 ½ tsp salt
 ½ tsp baking powder
 160 g dark chocolate
 ½ cup raspberries (fresh or frozen)

Directions

1

Preheat oven 175°C Bake or 160°C Fan Bake and line an 8 by 8 inch sponge roll tin with non-stick baking paper.

2

Melt the butter over a low heat. Beat the eggs separately using a whisk until light and fluffy (increase in volume), approximately 2-4 minutes. Add sugar to the eggs and whisk again to combine. Add vanilla essence

3

Sift the new hemisphere Hemp Seed Flour first and discard any remaining husk. Sift the rest of the dry ingredients. Add broken up chocolate. Make a well in the dry ingredients and fold in the wet mixture gently. Do not over-mix

4

Pour mixture into prepared tin and level with a spatula. Press the raspberries into the mixture below the surface.

5

Bake for 50 minutes or until just set in the middle. Cool for 10 minutes before removing from the tin

6

Dust with icing sugar and serve warm with vanilla ice cream and raspberry coulis

Chocolate, Raspberry and Hemp Brownie