Dark Chocolate Raspberry Brownies
This recipe is a twist on my ‘best brownies ever’ recipe- my Valentine’s day edition. For me, the ultimate dessert combines raspberries and chocolate, so here we go.
For this version, I baked them in a loaf pan rather than a square- that way, they are thicker and end up gooey on the inside. You can serve them as is, but I added a scoop of vanilla (vegan) ice cream on top with a two-ingredient chocolate sauce drizzled over it. If you want to impress someone this Valentine’s day (even if it’s yourself) I highly recommend the toppings.
INGREDIENTS
1 cup almond butter (or tahini)
1/4 cup maple syrup
1/3 cup sugar (coconut sugar or brown sugar recommended but not necessary)
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup fresh raspberries
maldon salt (optional)
INSTRUCTIONS
Preheat oven to 350 degrees. Line a loaf pan with parchment paper, and grease with coconut oil. In a medium bowl, mix together the almond butter or tahini, maple syrup, sugar, eggs and vanilla. Once combined, stir in cocoa powder, baking powder, and salt. Fold in chocolate chips and raspberries, then transfer batter into prepared baking pan. Bake for 28-35 minutes, until a toothpick comes out (mostly) clean. Let the brownies cool slightly before cutting as they are extra fudgey. Optionally, top with a sprinkle of maldon salt.
Two ingredient chocolate sauce
Add 1/2 cup chopped dark chocolate or chocolate chips to a saucepan. Add 1 tbsp full fat coconut milk- the kind from a can. Whisk over low-medium heat until smooth. If too thin, add more chocolate. If too thick, add more coconut milk.