Dark Chocolate Raspberry Brownies Paleo Gluten Free Recipes

DARK CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat the oven to 350 degrees and spray an 8x8 baking dish with baking spray.
• In a large bowl add the melted butter and sugar. Whisk well for a minute or so until sugar is dissolved and the butter mixture has cooled.
• Add in the vanilla and eggs and whisk until well combined.
• Sift together the flour, baking soda, cocoa, and salt and add to the wet mixture.
• Whisk until just combined.
• Stir in the chocolate chunks.
• Pour batter into the baking dish and top with raspberries.
• Bake for 20-22 minutes, don't overbake.

DARK CHOCOLATE RASPBERRY FUDGE BROWNIES {PALEO}

Steps:

• In a small or medium saucepan over low heat, combine the raspberries and water and stir until softened.
• Add the coconut sugar and stir while continuing to cook, until a sauce forms (about 15 minutes)
• When the mixture thickens and begins to simmer, remove from heat and set aside to allow to cool.
• Line an 8 x 8 inch baking dish with parchment paper and preheat your oven to 350 degrees.
• In a large bowl, whisk together the eggs, coconut sugar, coconut oil and vanilla.
• In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt.
• Carefully stir the dry mixture into the wet until fully combined, then stir in the chocolate chips.
• Carefully pour about 3/4 of the brownie batter into the lined baking dish, then pour all the raspberry sauce (it should be about 2/3 cup) over the batter. Pour the remaining brownie batter over the raspberry sauce, scraping the bowl with a spatula. Then use the spatula to gently swirl the brownie batter with the raspberry sauce.
• Bake in the preheated oven for 30-35 minutes or until the center is just set. Check around 30 minutes to prevent over-baking!
• Once center is just set, remove from oven and allow to sit and cool for at least an hour, preferably 2, before cutting and serving. These can be stored covered in the refrigerator or at room temperature, depending your preference. Enjoy!

DARK CHOCOLATE RASPBERRY BROWNIES (PALEO, GLUTEN-FREE)

Steps:

• Preheat your oven to 350.
• Prepare an 8x8 pan: using parchment paper, line the bottom and 2 sides of the dish by creating a "sling" (see picture above). Lightly grease the pan and parchment paper.
• Begin by heating coconut oil and unsweetened chocolate over medium heat in a saucepan. Melt chocolate and coconut oil completely, and set aside to cool. Pour into a large bowl.
• Slowly add in maple syrup and vanilla.
• Add in eggs, but be sure that the mixture is no longer hot. Whisk together chocolate mixture until well combined.
• In a smaller bowl, combine cocoa powder, almond flour, salt, and walnuts. Fold into chocolate mixture.
• When well combined, pour or spoon batter into your prepared dish making sure the batter is evenly spread. Sprinkle the top with chopped frozen raspberries.
• Bake for 25-27 minutes, or until a toothpick comes out clean from the center. The top might look a little wet, this is perfect.
• Remove pan from the oven and let cool for at least 10 minutes before removing your brownies from the pan. Cut into small squares