Paleo Chewy Fudgy Raspberry Brownies

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Ingredients Minutes Calories
Prep Cook Servings
20 min 20 min 15
Paleo Chewy Fudgy Raspberry Brownies
Health Highlights
These brownies are at their fudgy-est after chilling in the fridge and then allowing to settle back to room temp for about an hour.

Ingredients


1/2 cup Almond flour/meal, Bob's Red Mill
1/3 cup Cacao powder, raw
1/2 tsp Baking soda
2/3 cup Coconut sugar (I start with only 1/3, and add to taste)
1 dash Sea salt, fine
86 gm Baking chocolate, unsweetened (cut into small pieces)
227 gm Almond butter
1/4 cup Coconut oil
1/4 cup Maple syrup, pure (I start with half and add to taste)
1 tsp Vanilla extract, pure
2 tbsp Flaxseed meal (ground) (for flaxseed eggs)
171 gm Frozen raspberries (for flaxseed eggs)
1/3 cup Dark chocolate chips, vegan (Optional: I use Lily's sweetened with stevia)
1/3 cup Walnuts (Optional: or pecans)

Instructions


Prepare the flax eggs:

Over low heat, in a saucepan mix the frozen raspberries with 1 tablespoon of water.  Heat it gently until soft and then add the ground flaxseed.  Mix well and allow to sit for 15 mins while preparing the rest of the batter.

Prepare the brawnies:

Preheat your oven to 350 degrees.

Combine all dry ingredients including the coconut sugar in one bowl, then set aside.

In a medium saucepan over very low heat melt the baking chocolate while stirring constantly, then stir in the almond butter to combine.

Remove from heat and allow to cool for a minute, then stir in the coconut oil, then the maple syrup and vanilla, add the flax eggs* and mix until smooth and well combined.

Stir in the dry mixture until no flour spots remain (if your saucepan was too small you can also stir the wet ingredients into the dry, either way will work.)

Optional: Fold in the dark chocolate chips (or morsels or chunks) and/or nuts.

Transfer the batter to a parchment lined 8x 8 inch baking pan, scraping to get all the batter. and bake in the preheated oven for 20-25 minutes or until just set in the center. (I found 20 minutes worked great, soft to touch when coming out of the oven, and firms up as it cools.

Allow to cool completely to room temp before cutting into squares.

** Due to the coconut oil content I recommend chilling in the fridge to set prior to cutting.

These brownies are at their fudgy-est after chilling in the fridge and then allowing to settle back to room temp for about an hour.

Store leftovers covered in the refrigerator for up to 4 days, or freeze for later use.


Nutrition Facts

Per Portion

Calories 303
Calories from fat 190
Calories from saturated fat 63
Total Fat 21.1 g
Saturated Fat 7.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 6.5 g
Cholesterol 0
Sodium 76 mg
Potassium 262 mg
Total Carbohydrate 24.4 g
Dietary Fiber 4.9 g
Sugars 15.8 g
Protein 6.1 g

Dietary servings

Per Portion


Fruit 0.2
Meat Alternative 0.7

Energy sources


Pygal0%380.5298281224891690.7518903798849529%439.38650475123177120.4320120105032963%334.13930858347635223.3940021132178%361.3352766216013493.1342181479401329%63%8%AlcoholCarbohydratesFatProtein
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