Raspberry Fudge Brownies

Raspberry Fudge Brownies

I promise I will soon move on to warm dishes and all things pumpkin, but I had to share these brownies with ya'll. They are insane. 


They are gooey, fudgy, and chocolatey, with a hint of berry goodness. What is It about raspberries and chocolate that is a match made in heaven? 


Did I mention these are made in one bowl? 




large mixing bowl 

8x8 baking dish



1 flax egg ( 1 tbsp flax meal + 2 tbsp water) 

1/2 cup coconut sugar

1/2 cup oat flour 

1/2 cup cocoa powder 

1 tsp baking soda

1/2 tsp sea salt

1 cup chocolate chips

1 tbsp coconut oil 

3/4 cup almond butter

3 tbsp cup maple syrup 

2.5 tbsp almond milk 

1.5 tsp vanilla 

1, 6oz container raspberries 



Preheat your oven to 350F and line an 8x8 pan with parchment paper. 

Mix your flax egg into a small bowl and set aside. 

In a large mixing bowl add your coconut sugar, oat flour, cocoa powder, baking soda, and sea salt. Whisk well. 

Add your chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30 seconds and then stir. Repeat this process until your chocolate chips are completely melted. 

Add your melted chocolate, creamy almond butter, maple syrup, almond milk, and vanilla. Stir well. The batter will be thick, add a dash more almond milk if needed. 

Save about 6 raspberries for topping and then pour the rest into the batter. Fold in your raspberries. This should loosen up your batter some as well. 

Pour your batter into your baking dish and bake for 40 minutes. When ready the ends should begin to pull away from the pan and a toothpick comes out clean. 

Allow to cool COMPLETELY before slicing. Allow to cool completely will ensure they do not crumble when slicing.