Dark Chocolate Raspberry Brownies are super fudgy brownies with the tang and extra sweetness of raspberries.
2 oz unsweetened chocolate*
1/2 cup coconut oil
1/3 – 1/2 cup pure maple syrup*
1 tsp vanilla
3 large eggs
1/4 cup unsweetened dark chocolate cocoa powder
1/2 cup almond flour
1/2 tsp sea salt
1/2 cup chopped walnuts
1 cup frozen raspberries chopped
Preheat your oven to 350.
Prepare an 8×8 pan: using parchment paper, line the bottom and 2 sides of the dish by creating a “sling” (see picture above). Lightly grease the pan and parchment paper.
Begin by heating coconut oil and unsweetened chocolate over medium heat in a saucepan. Melt chocolate and coconut oil completely, and set aside to cool. Pour into a large bowl.
Slowly add in maple syrup and vanilla.
Add in eggs, but be sure that the mixture is no longer hot. Whisk together chocolate mixture until well combined.
In a smaller bowl, combine cocoa powder, almond flour, salt, and walnuts. Fold into chocolate mixture.
When well combined, pour or spoon batter into your prepared dish making sure the batter is evenly spread. Sprinkle the top with chopped frozen raspberries.
Bake for 25-27 minutes, or until a toothpick comes out clean from the center. The top might look a little wet, this is perfect.
Remove pan from the oven and let cool for at least 10 minutes before removing your brownies from the pan. Cut into small squares