Raspberry Double Chocolate Brownies

Decadent and delicious is the best way to describe these Raspberry Double Chocolate Brownies. They are gluten- and dairy-free, full of sweet raspberries and rich chocolate flavour.

Instructions

1. 1

   Preheat the oven to 325ºF (165ºC). Line a 9-inch by 9-inch baking pan with parchment paper, making sure there is enough on the sides to lift the brownies out of the pan when they’re done.

2. 2

   In a stand mixer fitted with the whisk attachment or using a hand mixer, mix together the eggs, sugar, oil and vanilla extract until smooth.

3. 3

   Mix the almond flour, cacao powder, baking powder and sea salt in a separate bowl. Fold the dry ingredients into the wet ingredients until just combined and smooth.

4. 4

   Gently stir in the raspberries and chocolate chips. Pour the batter into the prepared baking pan and bake for 20 to 25 minutes or until a few moist crumbs appear on a toothpick. The brownies are not done if the toothpick comes out with wet batter.

5. 5

   Lift the brownies out of the pan using the parchment paper and allow to cool completely on a wire rack. Enjoy!