Mrs Higgins: Chocolate Brownie Dessert

Recipes  (and photography) provided by Coeliac NZ member Nicole Percy

Serves 4

Ingredients

Berry Sauce

2 cups frozen raspberry

2 tbsp maple syrup

2 tsp lemon juice

Dessert Ingredients

4 Mrs Higgins choc fudge brownies

1 cup of custard

1/2 cup of cream - whipped

Freeze dried raspberries or chocolate chips to decorate

Instructions

To make berry sauce add ingredients to a saucepan and simmer for 5 minutes, stirring occasionally. Squash berries with a fork to break them up slightly and set aside to cool.

You will need 4 jars or glasses to layer your dessert. Begin by placing half a brownie in the bottom of each jar, follow with half of the berry sauce divided between the jars, then half of the custard divided between the jars. Repeat layers once more.

Top each dessert with 1/4 cup of whipped cream, either piped or dolloped on. Sprinkle with freeze dried raspberries and enjoy!

If you would like to make your own brownies, Nicole has shared her favourite recipe here.

Chocolate Brownie Recipe

Ingredients
150g dark baking bits* or chocolate broken into pieces
200g butter cubed
1 1/2 cups of coconut sugar
4 eggs
1 tsp vanilla essence
3/4 cup flour

Instructions
Preheat oven to 160ºc. Grease and line a 27x17cm slice tin with baking paper.
Melt butter and chocolate on a low heat stirring occasionally until melted and smooth. Set aside to cool slightly.
Whisk in sugar, eggs and vanilla essence. Sift flour into the mixture and fold through.
Pour into slice tin and bake for 20-25 minutes. Brownie is done when you test with a skewer and there are some moist crumbs clinging to it. Cool completely in the tin before slicing.

* Try the new Crossed Grain Logo accredited Healtheries 99% Sugar Free Dark Chocolate Baking Bits