Chocolate Raspberry Brownies
Rich, fudgy brownies swirled with naturally sweetened raspberry sauce for a wholesome and decadent treat.
Equipment
- Mixing bowls
- Whisk and spatula
- 8x8-inch baking dish
- Small saucepan
- Parchment paper (optional)
Ingredients
For the Brownies:
- ½ cup coconut oil or butter melted
- ½ cup pure maple syrup or honey
- 2 eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup almond flour or whole wheat pastry flour
- ¼ tsp sea salt
- ¼ 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 8x8 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.