The berry chocolate combo is a favorite for a reason. When you combine the rich velvety flavors of chocolate with the sweet and tart flavors of berries something magical happens. Currently that magic is these Raspberry Fudge Brownies.
These are everything all at once— sweet, tart, decadent, smooth, chocolatey … but most of all they are just downright delicious.
Chocolate lovers— this one is for you.
BROWNIES
1 flax egg ( 1 tbsp flax meal + 2 tbsp water)
1 cup frozen raspberries ( measured frozen)
3/4 cup chocolate chips
1 tbsp coconut oil
1 cup almond butter
1/2 cup coconut sugar
1/3 cup almond flour
1 tbsp maple syrup
1.5 tsp vanilla extract
1/4 cup cacao powder
1 tsp baking powder
1/2 tsp sea salt
1/2 cup chocolate chips
1/2 cup frozen raspberries
Preheat oven to 350 F. Line a loaf pan with parchment paper.
Prepare your flax egg in a small bowl by mixing the flax meal and water in the bottom of the bowl. Set aside.
In a microwave safe bowl add the 1 cup frozen raspberries and microwave for 2 minutes. Set aside to cool.
Once cooled add your melted raspberries to your blender.
Rinse out and dry the bowl you melted the raspberries in. Add your chocolate chips and coconut oil. Microwave in 30 second increments, stirring after each time, until your chocolate chips are fully melted.
Allow the chocolate to cool before adding to the blender.
Next add in your almond butter, almond flour, coconut sugar, maple syrup , vanilla extract, cacao powder, baking powder, sea salt, and the flax egg.
Blend until your brownie batter forms.
Now, fold in the extra chocolate chips and frozen raspberries, reserving some to place on top.
Pour batter into the loaf pan and spread into an even layer. Bake for 35-45 minutes, these will harden as they cool.
Allow brownies to completely cool before slicing. Store in the refrigerator and they will firm up even more.
