Raspberry Fudge Brownies (Grain, Dairy, Nut Free)

Author: Kelly from Primally Inspired

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 9

Ingredients

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

Instructions

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 aside.
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!

Notes

Store any leftover brownies in the fridge. Leave me a comment if you've tried them :)

Recipe by Primally Inspired at https://www.primallyinspired.com/raspberry-fudge-brownies-grain-dairy-nut-free/