Vegan Raspberry Brownies
Makes 1 8x8 inch pan - 16-20 brownies, depending on your cut size Prep Time: 10 minutes Bake Time: 50-55 minutes Cool Time: 1 hr Total time: 2 hrs 5 minutesIngredients:
- ¾ cup vegan chocolate chips
- ¾ cup coconut oil
- 1 ? cups brown sugar
- ¾ cup unsweetened applesauce
- 1¼ cup fresh raspberries, divided
- 1 ? cups all purpose flour
- ? cup unsweetened cocoa
- ¼ tsp baking powder
- ¼ tsp salt
- 3 Tbsp almond flour
Instructions:
- In a medium saucepan over low heat melt the coconut oil and chocolate chips, stirring until smooth.
- In a separate bowl, lightly mash ¼ cup of the raspberries, then add the applesauce and mix to combine.
- Add the brown sugar and fruit mixture to the melted chocolate in the pan and whisk until smooth and uniform.
- In another bowl, whisk together the flour, cocoa, baking powder, salt, and almond flour.
- Sift over the chocolate mixture a bit at a time, whisking after each addition, until all of the flour mixture is incorporated.
- Spread batter into a parchment-lined 8x8 pan and smooth the top. Top with the rest of the fresh raspberries.
- Bake at 360 for 50-55 minutes, or until sides start to pull away from pan and a toothpick inserted in the center of the brownies comes out mostly clean. These are very fudgy brownies, and depending on your oven they may need an extra 5 minutes or so.
