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Chocolate Raspberry Brownies

Chocolate Raspberry Brownies
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Rich, fudgy brownies swirled with naturally sweetened raspberry sauce for a wholesome and decadent treat.

Ingredients

Units Scale

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

  1. Preheat oven to 350°F and grease or line an 8×8 baking dish with parchment.
  2. Make raspberry swirl: Simmer raspberries, maple syrup, and lemon juice in a saucepan. Stir in arrowroot to thicken. Let cool.
  3. Mix the wet ingredients: Whisk together the melted coconut oil and maple syrup. Add eggs and vanilla.
  4. Add the dry ingredients: sift in the cocoa, almond flour, and salt. Stir to combine. Fold in chocolate chips if using.
  5. Swirl: Pour batter into the pan. Spoon the raspberry mixture on top and swirl gently.
  6. Bake: Bake 22–26 minutes, until the edges are set and a toothpick comes out with moist crumbs.
  7. Cool: Let cool completely before slicing.

Equipment

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.

Nutrition

Find it online: https://www.brokenpranch.com/chocolate-raspberry-brownies/