Super fudgy and dark chocolate-y brownies with the tang and extra sweetness of raspberries. This delicious and easy dessert is also refined-sugar free, Paleo, and Gluten-Free!
It’s time you guys. It’s been awhile since I’ve posted some chocolate. Some of you know my philosophy with dessert; it’s not worth eating unless it’s chocolate. Quite frankly, I don’t post much dessert around here. I do have a sweet tooth, but I am SUPER PICKY when it comes to my dessert. It has to be worth every bite!!!! And most desserts are too sweet for me, so the ones I love the most, are the ones from my own kitchen. Which always involve chocolate.
I am super excited about this recipe. In the past 6 weeks, I’ve done 2 other recipes that involve chocolate and berries: Chocolate Chia Strawberry Muffins and these Chocolate Blueberry Energy Bites. Notice what’s missing? Oh yes, my absolute favorite fruit: raspberries!!! This one has been in the making for awhile, and I’m thrilled to finally share it with you!! What do I love about these? Everything. But, I’ll be more specific: a fudge-y moist center, the rich taste of dark chocolate, just the perfect amount of sweetness, and a splash of tangy raspberries to balance it all out. Oh and they were super easy to make. No mixers, no weird ingredients, just good ole fashion delicious brownies!
I was chatting with my friend the other day, who has recently switched to a Paleo diet and was complaining that she was missing the occasional decadent dessert. She claimed she couldn’t find anything she enjoyed that was friendly to her dietary restrictions. So this one is for her!!! I purposely set out to prove that you don’t have to compromise your happiness when it comes to delicious tasting food, and you can still enjoy some of your favorite treats! My entire family loved these. My 8 year old sioux chef loved helping me in the kitchen with these, and her favorite part was licking the bowl of course! It was actually her idea to sprinkle the raspberries on top instead of mixing into the batter.
I do want to mention one little thing about this recipe. I had mentioned that I don’t like desserts that are too sweet (most desserts in America), as my tolerance for sugar is pretty low. Most people who follow a strict Paleo diet or have done Whole 30 know how your taste buds will slowly alter. I only used 1/3 cup of maple syrup as a sweetener, it also helps to really taste and enjoy the raspberries. I did note in the recipe that you can add some more maple syrup (up to 1/2 cup) if you want them to be a tad sweeter. Just taste the batter first and decide!
Dark Chocolate Raspberry Walnut Brownies (Paleo, Gluten-Free)
- 2 oz unsweetened chocolate*
- 1/2 cup coconut oil
- 1/3 - 1/2 cup pure maple syrup*
- 1 tsp vanilla
- 3 large eggs
- 1/4 cup unsweetened dark chocolate cocoa powder
- 1/2 cup almond flour
- 1/2 tsp sea salt
- 1/2 cup chopped walnuts
- 1 cup frozen raspberries chopped
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
*Be sure to use a baking bar that only has 1 ingredient: unsweetened chocolate. There are usually several options at most grocery stores to include a few fair trade brands. I used Ghiradelli in these.
**I used 1/3 cup of maple syrup, but you may want to make them a tad sweeter with up to 1/2 cup.