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Raspberry-chufa brownies

For 4 hefty brownies.

Leave 150g of ghee (or cream butter and can probably also be made with coconut oil, haven't tried), and then add a chocolate bar (72% from Vivani, for example). Turn off the heat, the chocolate will melt on its own.

Beat 3 eggs with 30g of coconut sugar until frothy.

Make a bowl with 100g chufa flour, 1/2 tsp salt, 1/2 tsp baking soda and 25g arrowroot.

Spoon the melted chocolate through the egg mixture, then add the flour mixture and finally 100 grams of frozen raspberries. Mix briefly and pour into a baking dish of about 14x18cm (with baking paper).

Bake the brownie for about 18 minutes at 170c. The aim is for it to come out of the oven still quite soft, only then will it remain creamy. So don't bake too long!

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