Raspberry Double Chocolate Brownies
Recipe by Megan Horsley
Ingredients
10
Time
35m
Serves
12
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.
Gluten-Free
Dessert
Ingredients
4
Eggs
3/4cup
Coconut Sugar
1/2cup
Melted Coconut Oil
1tsp
Vanilla Extract
1 1/4cup
Almond Flour
3/4cup
Cacao Powder
1tsp
Baking Powder
1/2tsp
Sea Salt
1cup
Frozen Raspberries
1/3cup
Chocolate Chips
Instructions
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
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
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
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
Lift the brownies out of the pan using the parchment paper and allow to cool completely on a wire rack. Enjoy!
Explore More
More Recipes by Megan Horsley
Megan Horsley is a Toronto-based Holistic Nutritionist, Personal Trainer and Recipe Developer. She is passionate about helping women become stronger, more confident and happier in their bodies through holistic wellness practices. When Megan isn't consulting, she loves to create recipes that combine indulgence with healthy ingredients.
