I am quite possibly the most excited about this recipe more than any other recipe I’ve ever posted.
You see, I’ve been literally trying to come up with THE perfect brownie recipe for months and months…..and months. I’ve made some pretty pitiful excuses for a brownie over the last year. I’ve also made some decent ones, but none were ever “The One.”
As soon as I took one bite of this brownie, I knew I found The One.
Perfectly fudgy and so rich and chocolatey. And I’m not kidding when I say it’s the best brownie I’ve ever had. My family wholeheartedly agrees.
I couldn’t resist adding raspberries to the brownies because raspberries and chocolate just belong together. I have so many wild raspberry bushes growing all over my property and this was the first thing I made with these beauties. Aren’t they perfect?!
Give these brownies a try and then bring some to your friends. They will love you forever and ever. Oh and then watch their face as you tell them they are made with no flour or refined sugar 😉
- Brownie Ingredients:
- 4 eggs
- ⅓ cup coconut oil
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup pure cacao powder
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup chocolate chips or chocolate pieces from a chocolate bar (THESE are what I buy for dairy, soy free chocolate chips, but you can use a chocolate bar like THIS, too)
- ½ cup fresh raspberries
- Raspberry Sauce Ingredients:
- ½ cup additional fresh raspberries
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup or honey
- Preheat oven to 350 degrees F.
- We'll start off by making the raspberry sauce:.Place ½ cup fresh raspberries
and coconut oil in a pot over medium heat for 2-3 minutes.
- Stir until raspberries have broken down and you've created a sauce.
- Take away from heat and whisk in 2 tablespoons of maple syrup or honey. Set
- Next combine your wet brownie ingredients in a mixing bowl.
- Add in your dry brownie ingredients and stir until incorporated.
- Gently fold in the chocolate chips and raspberries to the brownie mixture.
- Pour brownie batter into a greased (I grease with coconut oil) 8x8 baking pan.
- Pour your raspberry sauce in a zigzag pattern all over the top.
- Using a knife, gently swirl the raspberry sauce into the batter.
- Bake for 30-35 minutes.
- Let cool and enjoy!
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