Paleo Dark Chocolate Raspberry Brownies

Holy Moly Mother of Brownies. These are RICH Decadent Brownies. The moment you sink your teeth into one of them, I guarantee you will be hooked. Lick your fingers, Lick the plate, Smack those lips of yours, Bite, Gobble. I promise I won’t judge. These Dark Chocolate Brownies have a homemade raspberry filling mixed together in the batter and baked. It is Gluten free, Grain free, Dairy free and Paleo. 

I chanced upon these while doing my daily gawking routine. They were inspired by Michele’s Dark Chocolate Raspberry Brownies.  They are rather gooey when first taken out of the oven. If you want a neat looking piece of brownie, do refrigerate them for a few hours before slicing. Judging from the loopsided brownies, you can tell that my mouth was the dictator.  It’s fudgey, moist and a little tangy from the raspberry swirl. Ultimately, these are the bomb and I will definitely be whipping more of these up. Christmas gifts anyone? 

Dark Chocolate Raspberry Fudge Brownies {Paleo}

Ingredients for the Raspberry Sauce

190g fresh raspberries
1 tbsp water
2 tbsp organic coconut sugar

1)  In a medium saucepan over low heat, combine the raspberries and water and stir until softened.
2) Add the coconut sugar and stir until a sauce forms (about 15 minutes)
3) When the mixture thickens and begins to simmer, remove from heat and set aside to allow to cool.

Ingredients for brownie batter

3 eggs
1/2 cup extra virgin coconut oil melted and cooled
3/4 cup organic coconut sugar
1 tsp vanilla extract
1 cup blanched almond flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/3 cup dark chocolate chips

1) Preheat oven to 350F or 175DegC.
2) Line an 8 x 8 inch baking dish with baking paper and spray the sides on the pan with non stick cooking spray.
3) In a large bowl, whisk together the eggs, coconut sugar, coconut oil and vanilla.
4) In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt.
5) Carefully stir the dry mixture into the wet until fully combined, then stir in the chocolate chips.
6) Pour about 3/4 of the brownie batter into the baking pan, then pour all the raspberry sauce over the batter.
7) Pour the remaining brownie batter over the raspberry sauce.
8) Use a knife and swirl the brownie batter with the raspberry sauce.
9) Bake in the preheated oven for 30-35 minutes or until the center is just set.
10) Remove from oven and cool completely. Refrigerate at least 2-3 hours before slicing to get a neat cut.

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