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Raspberry Chocolate Brownies

Beautiful and delicious – – gluten free and dairy free!

 

Brownie:

  • ¾ c. almond flour
  • ¼ c. coconut flour
  • ⅔ c. cocoa powder
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 2 eggs
  • ¼ c. almond butter
  • ¾ c. Fiber Yum (use part maple syrup if you want it sweeter). Fiber Yum can be ordered from Amazon
  • 2 tsp. vanilla
  • ⅔ c. full-fat coconut milk (from can). Blend the liquid and thick cream to make a creamy coconut milk
  • ½ to ⅔ c. Enjoy Life mini chocolate chips

 

Raspberry Swirl:

  • ½ 10 oz. bag frozen raspberries, thawed
  • 3 TBL. full-fat coconut milk (from can). Blend the liquid and thick cream in the can together to make a creamy coconut milk
  • Blend until smooth

Preheat oven to 350 degrees.

  1. Mix brownie dry ingredients.
  2. Mix brownie liquid ingredients together and combine with the dry ingredients.
  3. Stir in chocolate chips. Pour into lightly oiled 9”x7” pan.
  4. Spoon the raspberry swirl mixture around top of brownie mixture. Swirl with a knife.
  5. Bake 40-45 minutes or until done (don’t under bake).

I garnish mine with fresh raspberries and white chocolate. Melt the chocolate in a double boiler, put it into a baggie, cut a small tip off the bottom corner of the baggie and squeeze out to decorate.