Method

1. Preheat the oven to 170°C and grease and line a 20 × 20 cm baking tin.
2. Melt the coconut oil and chocolate chips together until smooth. Once melted, whisk in the maple syrup, almond flour, plain flour, cocoa powder, eggs, vanilla essence, and ground coffee until well combined.
3. Using a spatula, gently fold through the roasted macadamias and raspberries.
4. Pour the batter into the prepared tin and sprinkle with a few extra macadamias and raspberries. Bake for 15–20 minutes, rotating the tray halfway through baking for an even result.
5. For fudgy brownies, avoid overbaking. Insert a toothpick into the centre - it should come out moist with a little batter attached. If it comes out completely dry, the brownies may be overcooked.
6. Allow the brownies to cool completely in the tin before slicing and serving.