Dark Chocolate Raspberry Brownies

This recipe is a twist on my ‘best brownies ever’ recipe- my Valentine’s day edition. For me, the ultimate dessert combines raspberries and chocolate, so here we go.

For this version, I baked them in a loaf pan rather than a square- that way, they are thicker and end up gooey on the inside. You can serve them as is, but I added a scoop of vanilla ice cream on top with a two-ingredient chocolate sauce drizzled over it. If you want to impress someone this Valentine’s day (even if it’s yourself) I highly recommend the toppings.

INGREDIENTS

1 cup almond butter (or tahini)
1/4 cup maple syrup
1/3 cup sugar (coconut sugar or brown sugar recommended but not necessary)
2 eggs
1 tsp vanilla extract
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 cup chocolate chips
1/2 cup fresh raspberries
maldon salt (optional)

INSTRUCTIONS

Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper, and grease with coconut oil. In a medium bowl, mix together the almond butter or tahini, maple syrup, sugar, eggs and vanilla. Once combined, stir in cocoa powder, baking powder, and salt. Fold in chocolate chips and raspberries, then transfer batter into prepared baking pan. Bake for 12-15 minutes. These are much better underdone, so start low with timing and bake more if needed. Let the brownies cool before cutting as they are extra fudgey. Optionally, top with a sprinkle of maldon salt.