Dark Chocolate Raspberry Walnut Brownies (Paleo, Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1 cup Raspberries, frozen

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 1/2 cup Almond flour
  • 2 oz Chocolate, unsweetened
  • 1/4 cup Dark chocolate cocoa powder, unsweetened
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla

• Oils & Vinegars

  • 1/2 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Walnuts

Found on wholesomelicious.com

Description

Ingredients

• 2 oz unsweetened chocolate*
• ½ cup coconut oil
• ⅓ - ½ cup pure maple syrup*
• 1 tsp vanilla
• 3 large eggs
• ¼ cup unsweetened dark chocolate cocoa powder
• ½ cup almond flour
• ½ tsp sea salt
• ½ cup chopped walnuts
• 1 cup frozen raspberries, chopped

Directions

• Preheat your oven to 350.
• Prepare an 8x8 pan: using parchment paper, line the bottom and 2 sides of the dish by creating a sling (see picture above). Lightly grease the pan and parchment paper.
• Begin by heating coconut oil and unsweetened chocolate over medium heat in a saucepan. Melt chocolate and coconut oil completely, and set aside to cool. Pour into a large bowl.
• Slowly add in maple syrup and vanilla.
• Add in eggs, but be sure that the mixture is no longer hot. Whisk together chocolate mixture until well combined.
• In a smaller bowl, combine cocoa powder, almond flour, salt, and walnuts. Fold into chocolate mixture.
• When well combined, pour or spoon batter into your prepared dish making sure the batter is evenly spread. Sprinkle the top with chopped frozen raspberries.
• Bake for 25-27 minutes, or until a toothpick comes out clean from the center. The top might look a little wet, this is perfect.
• Remove pan from the oven and let cool for at least 10 minutes before removing your brownies from the pan. Cut into small squares