Instructions

• Mix the linseed with 3 tablespoons of water and set aside to activate. Preheat the oven to 180C and line a brownie tin with baking paper.

• Add the flour and baking soda to a bowl, combine and set aside.

• Tip the finely chopped chocolate, cacao powder, raspberry fruit powder and salt followed by 100ml of boiling water into a mixing bowl. Stir so that the chocolate melts then add the sugar, linseed mixture and coconut oil and stir until smooth.

• Add the flour and baking soda mixture a little at a time while stirring. The brownie mixture will get quite thick.

• Transfer the mixture into the prepared brownie tin, smooth the top and decorate with fresh raspberries. Bake in the oven for 22 - 24 minutes.