Sustainable Chef & Food Journalist

Intense Dark Chocolate and Raspberry Brownies

Yields1 Serving

Intense Dark Chocolate and Raspberry Brownies

I love the deep hue and bright flavour the heaps of raspberries lend to this intense chocolate treat.

They’re also fudgy, gooey and anything but cakey. To be completely honest, they’re a straight up mess, but so satisfying.

I personally love how intense they are, but it could be a little too much for some. I suggest if you’re on the fence, reduce the amount of cocoa powder from ⅔ of a cup to ½ to find a happy medium.

Ingredients

 3 cups frozen raspberries
 1 cup sugar
  cup coconut oilsolid at room temp
 3 tbsp ground flax seed (flax meal)
 ½ cup water
 ½ tbsp vanilla extract
  cup cocoa powdersifted to remove lumps
 1 tsp baking powder
 hearty pinch of salt
 1 cup flour(all purpose, spelt, whole wheat or gluten free flour)
 1 cup semi-sweet chocolate chips/choppedI love fair trade and organic Canadian brand 'Camino'

Note:

Using refined coconut oil only means your coconut oil will have a neutral flavour vs. unrefined which imparts a more tropical taste. I suggest unrefined for neutrality in baking.

Instructions

1

Preheat oven to 400 F (will be reduce to 350 once the brownies are baking)

2

In a large pot on medium heat, add raspberries and sugar.

3

Stir to combine and let cook for 5 minutes.

4

Stir and mash to break down any larger pieces of raspberry before bringing up to a bubble and letting cook for another 7 minutes.

5

Remove pot from heat and stir in coconut oil, vanilla, flax meal and water until well-combined. Let sit for around 5 minutes and allow it to thicken.

6

Stir in cocoa powder, baking powder and salt until well incorporated before folding in flour until just combined (this will prevent over mixing).

7

Fold in 1 cup of chopped dark chocolate (or dark chocolate chips).

8

Add brownie batter to greased and parchment lined 8x8-inch brownie pan (parchment is key as it makes removing these gooey beasts a lot easier).

9

Top batter with any extra pieces of chocolate before adding pan to centre of oven.

10

Reduce heat from 400 F to 350F and let bake for 20 minutes.

11

Remove and let cool.

*Note: I recommend letting these gooey brownies set up in the fridge if you want them to be a bit firmer.

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