Hands up who loves a gorgeous chocolate brownie? Yep, I think we all do.
Well then you will love this recipe for chocolate raspberry brownies brought to us by Danielle, one of the beautiful co-founders of Natural Contents.
Block out some time this weekend to make these, put up your feet and enjoy!
(Make sure you check out the competition at the end of this post to win yourself a copy of Natural Contents’ Recipe Ebook!)
These raspberry brownies are gluten, grain & soy free, paleo friendly and dairy free when made with coconut oil.
Dark chocolate and raspberries – a luscious combination so hard to resist.
This base brownie recipe, crafted from cassava flour, somehow makes for an almost exact replica of boxed brownies. The addition of farm fresh raspberries adds a layer of decadence that’s light years beyond the powdered mix. If you make these (and I know you will), don’t tell anyone they’re gluten and grain free. See what happens. The accolades will tell all.
5 tablespoons (2.5oz) butter, ghee or coconut oil
1 cup (7oz) semi-sweet chocolate chips
1 cup (5.2oz) coconut sugar
¼ cup (1.5oz) cassava flour
¼ cup (.7oz) unsweetened cocoa powder
2 tablespoons arrowroot
½ teaspoon sea salt
3 large eggs, room temperature
1 tablespoon vanilla extract
1 cup (5oz) raspberries – full half-pint is sufficient
1. Preheat oven to 175°C (350°F). Line 8×8 inch baking dish with parchment (or thoroughly grease and dust with flour).
2. In a small pot, over medium-low heat, melt butter and chocolate chips; stir to prevent burning. Once fully melted, remove from heat; set aside to cool a bit.
3. In a medium bowl, combine sugar, cassava, cocoa, arrowroot, salt, eggs, vanilla and chocolate mixture. Use a rubber spatula (or a hand or stand mixer), to mix until batter comes together and is smooth.
4. Gently fold in raspberries with spatula. Pour batter into prepared pan; smooth out evenly. Bake for 35-40 minutes. Batter should be toothpick-clean.
5. Allow brownies to cool completely – about 2 hours before cutting. Brownies will be chewy, moist and delicious. For more of a fudge-like brownie, chill in fridge 6 hours (or overnight).
Quick Tip: Consider this your base brownie recipe. Whether you add raspberries, nuts, chocolate chips or cherries – this is one luscious treat you’ll be happy to make upon request. It’s easy, adaptable, and crafted from less than 10 ingredients. Plus, you could always make brownie sundaes – no one’s watching. And don’t forget, fresh raspberries are super delicate, so keep them in your fridge (unwashed) no more than a day or two.
Danielle is the co-founder of Natural Contents, a lifestyle blog dedicated to clean eating, real food and healthy living.
After a lifetime of conventional eating and being plagued with health issues, this self-proclaimed fast food junky turned real food lover, transformed her family’s well-being by following a clean, farm fresh, gluten, grain and soy free lifestyle. Danielle believes there’s no one-size fits all approach to eating – value and truth can be found in many diets, but one thing’s for sure – everyone can benefit from clean, chemical free, farm fresh food. Let Natural Contents help you navigate your way around the kitchen and through the farmers’ market; while teaching you tips and tricks to keep your overall wellness on track.