I’ve always loved the flavor of tart raspberries mixed into a sweet and gooey chocolate brownie. These brownies contain no refined sugar or flour and are 100% delicious. They will totally hit the spot when that chocolate craving strikes!
While I can typically resist the urge to snack on chocolate, sweets and other treats I’ve got to be completely honest in saying that there are just SOME times when I NEED a brownie (or something else chocolatey and sweet!). Anyone else feel the same?
Now, this brownie has requirements. It can’t be just any old boxed brownie. I want it to be chewy, tummy friendly, and most importantly I want it to taste amazing.
Is that too much for a girl to ask? I think not, which is exactly why I created a wonderful brownie to crush any and all chocolate cravings that may come my (or your!) way.
Why I adore these Raspberry Brownies:
- They are chewy without being too dense.
- The mixed in chocolate chunks add a little extra burst of sweetness each time you bite in.
- They are relatively easy to prepare.
- They pair perfectly with your favorite ice cream (I love coconut milk ice vanilla ice cream).
- They are just plain tasty!
These brownies use cocoa powder and espresso to give them a really rich and chocolatey flavor without adding a TON of extra sweetener. To give the brownies their sweet taste I used a combination of banana and maple syrup, but don’t worry these do NOT taste like banana bread. Another trick I used to get a deeper raspberry flavor? Crushed freeze-dried raspberries! These really add that raspberry flavor that take this brownie recipe to the next level. Freeze-dried fruit may be difficult to find, but I am finding it more frequently now. Typically, it’s around the produce area and possibly with the nuts or dried fruit.
An added bonus of making your own brownies? Knowing exactly what’s in them. No crazy preservatives or unknown ingredients here. What you see is what you get!
So, who’s in for baking a batch of brownies!?
- 6 Large eggs
- 1 ripe banana, mashed
- 3 Tbsp maple syrup
- 2 Tbsp coconut oil, melted and cooled
- 1 tsp vanilla extract
- ¾ cup coconut flour
- 1 cup crushed, freeze-dried raspberries
- 3 Tbsp cocoa powder, unsweetened
- 1 tsp espresso powder
- ¾ tsp baking soda
- ⅛ tsp sea salt
- 4 oz chopped chocolate (I used Enjoy Life brand)
- ½ cup fresh raspberries
- Preheat the oven to 350 degrees fahrenheit. Line an 8x8 inch baking pan with parchment paper and set aside.
- In a large bowl, mash the banana then whisk in the eggs, maple syrup, coconut oil, and vanilla.
- Sprinkle in the coconut flour, crushed freeze-dried raspberries, cocoa powder, espresso, baking soda, and sea salt. Make sure to stir until combined.
- Fold in half of the chopped chocolate chunks. The batter will be thick!
- Pour the batter into the prepared baking pan and smooth the top with your spatula. Sprinkle the fresh raspberries and remaining chocolate chunks on top.
- Bake for 35-40 minutes, or until a toothpick is inserted into the center and comes out clean.
- Allow to cool for about 30 minutes prior to cutting into squares.
Question of the Day:
- What do you do when a chocolate craving strikes? Any go-to treats or recipes?
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