115g/4oz lactose free butter, plus extra for greasing
300g/11oz caster sugar
225g/8oz lactose free dark chocolate
75g/3oz gluten free plain flour
75g/3oz cocoa powder
5 free-range eggs
750g/1lb 10oz raspberries
150g/5oz icing sugar
500g/1lb 2oz lactose free double cream (whipped until thickened)
1 tbsp icing sugar, to dust
Serves - 6
Preheat the oven to 180C/375F/Gas 4. Place the lactose free butter and sugar into a bowl and beat together until light and fluffy.
Place the lactose free chocolate into a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water) and stir occasionally until melted and smooth.
Remove from the heat and allow to cool slightly. Add the melted chocolate to the lactose free butter mixture and beat to combine.
Add the gluten free flour, cocoa powder and eggs and mix well, then fold in 250g/9oz of the raspberries.
Grease and line a 25cm x 30cm (10in x12in) baking tin. Pour the mixture into the tin, then transfer to the oven and bake for 20 minutes, or until set but still moist in the middle.
Meanwhile, place the remainder of the raspberries and the icing sugar into a food processor and blend to a purée. Pass through a sieve into a clean bowl.
Place the lactose free in a bowl and mix in half of the raspberry purée.
To serve, cut the brownie into pieces and place onto serving plates with a dollop of raspberry cream. Drizzle over the remaining raspberry purée.
Recipe adapted from: Good Food