Chocolate Raspberry Brownies



Preheat oven to 135 degrees Celsius.

Sift flour, baking soda, salt and cocoa together then set aside.

Beat together sugar and margarine until creamy, then add the vanilla. Add creamy sugar mixture to the flax seed mixture.

Cut chocolate into small pieces and add to dry ingredients. Dissolve coffee in hot water before combining everything together and spooning into a 20 cm greased dish.

Decorate with raspberries on top before baking for 35 minutes on the lowest rack in the oven.


  • 3 tsp ground flax seed mixed with 6 tsp cold water
  • 1 3/4 C flour
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 7 Tbsp cocoa
  • 1 1/2 C sugar
  • 6 Tbsp margarine
  • 1 1/2 tsp vanilla essence
  • 50g dark chocolate
  • 1/4 C boiling water
  • 1 tsp instant coffee
  • 1/2 C frozen raspberries