Almond Brownies with Sorbet and Raspberry Sauce

 Almond Brownies with Sorbet and Raspberry Sauce

Almond brownies with sorbetThese brownies are a variation on the all-time favourite HFG brownie recipe. Dead easy to make, they transform into a lovely dessert.


  • 1 cup unsweetened apple purée/sauce
  • 1/2 cup cocoa
  • 3/4 cup self-raising flour
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup dark chocolate chips
  • 3/4 cup almonds, roughly chopped Raspberry sauce (for 4 serves):
  • 200g raspberries, thawed if using frozen
  • 3 teaspoons lemon juice
  • 3 teaspoons castor sugar
  • To serve (for 4 serves):
  • 4 small scoops lemon sorbet


Preheat the oven to 175°C and lightly spray a 20x20cm baking dish. Place the apple purée in a medium-sized bowl. Sift the cocoa, flour and baking soda. Add the sugar and salt and mix until just combined (do not over-mix as this will make the brownies tough). Gently fold in the chocolate chips and almonds.

Transfer to the prepared baking dish and bake for around 25-30 minutes, or until the centre feels fudgey and set when a skewer is inserted. Cool in the pan for 5-10 minutes before turning out. Cool completely before slicing into squares.

To make the sauce, place raspberries, juice and sugar into a food processor, process until smooth, then strain. Serve four of the brownies with sorbet and raspberry sauce. – healthyfood

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