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Chocolate, Raspberry and Hemp Brownie

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 20


  • 120 g butter
  • 3 eggs
  • 1/2 cup brown sugar
  • 1 tsp vanilla essence
  • 1/2 cup new hemisphere Hemp Seed Flour
  • 3/4 cup almond meal
  • 3 tbsp cacao powder
  • 2 tbsp new hemisphere Hemp Protein
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 160 g dark chocolate
  • 1/2 cup raspberries (fresh or frozen)


  • Preheat oven 175°C Bake or 160°C Fan Bake and line an 8 by 8 inch sponge roll tin with non-stick baking paper.
  • Melt the butter over a low heat. Beat the eggs separately using a whisk until light and fluffy (increase in volume), approximately 2-4 minutes. Add sugar to the eggs and whisk again to combine. Add vanilla essence
  • Sift the new hemisphere Hemp Seed Flour first and discard any remaining husk. Sift the rest of the dry ingredients. Add broken up chocolate. Make a well in the dry ingredients and fold in the wet mixture gently. Do not over-mix
  • Pour mixture into prepared tin and level with a spatula. Press the raspberries into the mixture below the surface.
  • Bake for 50 minutes or until just set in the middle. Cool for 10 minutes before removing from the tin
  • Dust with icing sugar and serve warm with vanilla ice cream and raspberry coulis
Independently verified
101 reviews