Coco Crunchie Raspberry Chocolate Brownies

Here's another delicious recipe for you from Shelley from Santosha Health Coaching.

These are absolutely divine, rich chocolate brownies with a crunchie Coco Crunchie topping

Base Layer

120g Butter

120ml milk (your choice of milk)

200g caster sugar

1 tsp vanilla extract

150g chopped dark chocolate

60g cacao powder

160g plain flour

½ salt

1 cup frozen raspberries

Top Layer

70g Te Atatu Toasted Coco Crunchies

125g Dark Chocolate

Method

Preheat the oven to 170 degrees. Line your baking tray with greased baking paper.

In a saucepan, melt butter on a low heat, once melted, add the milk, sugar, vanilla essence and combine. Then add the chocolate, remove from the heat and continue stirring until the chocolate is completely melted.

In a large bowl, sieve flour, cacao and salt and mix. Add the wet ingredients and mix until fully incorporated.

Pour the brownie mix onto your baking tray and top with raspberries, then cook for 20mins. They might still seem a little gooey but they will firm up once cooled.

In a large bowl combine the Coco Crunchies and milted chocolate, mix until incorporated.

Add the Coco Crunchie layer to the top of your cooled brownie. Chill for an hour then cut up and devour. Yummy!!!

You can follow Shelley making these on her Instagram account here.