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These gluten-free chocolate raspberry brownies are dense, soft, and fudgy. Each bite hits you with intense chocolate flavor and a subtle raspberry finish.
- 10 Tablespoons (1¼ sticks) unsalted butter or coconut oil
- 1¼ cups coconut sugar
- ¾ cups plus 2 Tablespoons unsweetened cocoa powder (2.5oz, or 70g)
- ¼ tsp. sea salt
- 1 tsp. vanilla extract
- 2 large eggs
- ½ cup Bob’s Red Mill 1:1 Gluten-Free flour
- 3/4 cup fresh organic raspberries
Preheat oven to 350°F. Line an 8x8 glass baking dish with parchment paper, and spray with coconut oil. In a medium saucepan, combine butter, coconut sugar, cocoa powder and salt, stirring frequently. Once everything has melted and can be stirred smoothly, remove from heat, and add the vanilla, and eggs. Batter should be thick and shiny. Incorporate gluten-free flour, and fold in the raspberries. Pour batter into prepared pan and bake 22-25 minutes. Brownies will firm up as they cool. Cool completely before cutting. Store wrapped in the fridge or freeze for later!Recipes Home
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