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

Like this recipe?

Get your Hemp Protein here!

Get you Hemp Seed Flour here!

 

Check out our other Baking Recipes!

 

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