Description
Chocolate raspberry brownies that are gooey on the inside and crispy and light on the outside. Gluten free. Grain free.
Ingredients
Scale
- 3/4 cup butter or ghee (12 tbsp)
- 1 cup chocolate chips (I use THESE)
- 1 cup coconut sugar (like this)
- 2 eggs, whisked vigorously for 30 seconds until foamy
- 1 tsp vanilla extract
- 1/3 cup cassava flour (I use THIS brand)
- 1/3 cup cacao powder (like this)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 to 1 cup of fresh raspberries
- extra chocolate chips to sprinkle on top
Instructions
- Preheat oven to 350’F. Line an 8×8 baking dish with parchment paper. Set aside.
- In a double boiler (I use a glass bowl nested in a pot), melt the butter/ghee and chocolate chips until smooth. Remove from heat and whisk in coconut sugar.
- In a large bowl, whisk together melted chocolate mixture, eggs, and vanilla. Add cassava flour, cacao powder, baking soda and salt. Mix gently until just combined.
- Pour mixture into prepared baking dish, smoothing the top out evenly. It will be nice and thick. Top with raspberries and extra chocolate chips.
- Bake for 28-30 minutes, until brownies are just set. Allow to cool and enjoy!
Notes
The recipe calls for the eggs to be whisked for 30 seconds until foamy prior to mixing into the batter. I know it’s an extra step but this helps make the top layer extra crispy. Worth it, I promise.
Keywords: chocolate raspberry brownies