Paleo Raspberry Brownies

These extra fudgy brownies have crispy edges, a soft warm center and pops of tart raspberries throughout. These brownies look impressive and fancy but they’re actually pretty straightforward. The chocolate and raspberry combination is absolutely to die for. The intense dark chocolate is balanced out perfectly by the tartness and sweetness of the raspberries. This jam is super quick and easy and it’s great for many other uses as well!

Author: Organically Addison

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 10 servings

Calories: 207 kcal per serving

Ingredients

2 - eggs
1 cup - almond flour
½ cup - cocoa powder
1 tsp - baking soda
⅔ cup - coconut sugar
⅓ cup - dark chocolate chips
⅓ cup - grass fed butter or coconut oil
½ cup - creamy almond butter
¼ cup - maple syrup
1 tsp - vanilla
pinch - sea salt
1 cup - raspberries
1 tsp - tapioca flour
1 tbsp - maple syrup
½ tsp - lemon juice
1 tsp - vanilla

Instructions

Preheat oven to 350 degrees Fahrenheit and line an 8×8 baking pan with parchment paper.
Melt chocolate chips with butter (or coconut oil) in a microwave safe bowl. Microwave in 30 second increments, stirring each time. Set aside.
In a large mixing bowl or KitchenAid, add remaining brownie ingredients. Stir to combine. Slowly add in melted chocolate mixture.
Once combined, pour brownie batter into baking pan.
Add all raspberry jam ingredients to a saucepan over low medium heat. Stir frequently for 3-4 minutes, until raspberries are broken down and sauce has thickened. If the sauce is too runny, add one more teaspoon of tapioca flour.
Remove from heat. Using a knife, swirl 2/3 of the raspberry jam into the top layer of brownie batter. Save the rest of the jam for garnish.
Bake 24-25 minutes, until a toothpick inserted comes out clean. Allow to cool completely before cutting into.

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