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Description
Rich, fudgy brownies swirled with naturally sweetened raspberry sauce for a wholesome and decadent treat.
Ingredients
Units
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For the Brownies:
- 1/2 cup coconut oil or butter (melted)
- 1/2 cup pure maple syrup or honey
- 2 eggs
- 1 tsp vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup almond flour (or whole wheat pastry flour)
- 1/4 tsp sea salt
- 1/4 cup dark chocolate chips (optional)
For the Raspberry Swirl:
- 1 cup fresh or frozen raspberries
- 2 tbsp maple syrup or honey
- 1 tsp lemon juice
- 1 tsp arrowroot powder or cornstarch
Instructions
- Preheat oven to 350°F and grease or line an 8×8 baking dish with parchment.
- Make raspberry swirl: Simmer raspberries, maple syrup, and lemon juice in a saucepan. Stir in arrowroot to thicken. Let cool.
- Mix the wet ingredients: Whisk together the melted coconut oil and maple syrup. Add eggs and vanilla.
- Add the dry ingredients: sift in the cocoa, almond flour, and salt. Stir to combine. Fold in chocolate chips if using.
- Swirl: Pour batter into the pan. Spoon the raspberry mixture on top and swirl gently.
- Bake: Bake 22–26 minutes, until the edges are set and a toothpick comes out with moist crumbs.
- Cool: Let cool completely before slicing.
Notes
- For a deeper chocolate flavor, use dark cocoa powder.
- These brownies can be made dairy-free using coconut oil and dairy-free chocolate chips.
- Store leftovers in an airtight container for up to 4 days, or freeze for extended storage.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Calories: 85
- Sugar: 2
- Sodium: 85
- Fat: 6
- Saturated Fat: 2
- Carbohydrates: 6
- Fiber: 2
- Protein: 4
- Cholesterol: 36
