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I am quite possibly the most excited about this recipe more than any other recipe I’ve ever posted.
You see, I’ve been literally trying to come up with THE perfect brownie recipe for months and months…..and months. I’ve made some pretty pitiful excuses for a brownie over the last year. I’ve also made some decent ones, but none were ever “The One.”
As soon as I took one bite of this brownie, I knew I found The One.
Perfectly fudgy and so rich and chocolatey. And I’m not kidding when I say it’s the best brownie I’ve ever had. My family wholeheartedly agrees.
I couldn’t resist adding raspberries to the brownies because raspberries and chocolate just belong together. I have so many wild raspberry bushes growing all over my property and this was the first thing I made with these beauties. Aren’t they perfect?!
Give these brownies a try and then bring some to your friends. They will love you forever and ever. Oh and then watch their face as you tell them they are made with no flour or refined sugar 😉
- Brownie Ingredients:
- 4 eggs
- ⅓ cup coconut oil
- ⅓ cup pure maple syrup
- 2 teaspoons pure vanilla extract
- ½ cup pure cacao powder
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ⅓ cup chocolate chips or chocolate pieces from a chocolate bar (THESE are what I buy for dairy, soy free chocolate chips, but you can use a chocolate bar like THIS, too)
- ½ cup fresh raspberries
- Raspberry Sauce Ingredients:
- ½ cup additional fresh raspberries
- 1 tablespoon coconut oil
- 2 tablespoons pure maple syrup or honey
- Preheat oven to 350 degrees F.
- We'll start off by making the raspberry sauce:.Place ½ cup fresh raspberries
and coconut oil in a pot over medium heat for 2-3 minutes. - Stir until raspberries have broken down and you've created a sauce.
- Take away from heat and whisk in 2 tablespoons of maple syrup or honey. Set
aside. - Next combine your wet brownie ingredients in a mixing bowl.
- Add in your dry brownie ingredients and stir until incorporated.
- Gently fold in the chocolate chips and raspberries to the brownie mixture.
- Pour brownie batter into a greased (I grease with coconut oil) 8x8 baking pan.
- Pour your raspberry sauce in a zigzag pattern all over the top.
- Using a knife, gently swirl the raspberry sauce into the batter.
- Bake for 30-35 minutes.
- Let cool and enjoy!
Guess whose husband failed to mention there are raspberry bushes below our block building?? This girl! I know you’re not surprised by this… 🙂 I think I need to make these ASAP! and I’m not going to let him have any as punishment for holding out on me so long!
Once I get my hands on some eggs and chocolate chips, IT WILL BE ON LIKE DONKEY KONG!!!!!!!!!
That is all.
(Thank you, Kelly!!!!)
Thank you thank you so much. Always looking for a great kid pleasing brownie recipe that’s also nut free and finally found it!!! I will be making these tonight!!
Yessss!! So excited!!! Can I just tell you that I checked the site this morning awaiting your post of this. A few hours later I recieved a text from my sister randomly stating “you are making us these paleo raspberry chocolate brownies!” She is not primal, but I have her dabbling and loving it to the extent that apparently she is stalking your recipes as well. She and I have a date to make these over the weekend 🙂
Hope you guys love them!!! 😀
These are AMAZING! This was my first attempt at gluten-free baking. I even made a special trip to the store for cacao powder and maple syrup. Totally worth the effort! Yum!
Kathleen, I am so so happy to hear this!! Thank you 🙂
KELLY!!!!
You did it! These are AMAZING!!!!! I could eat the entire pan by myself! Sooooo good, and I really like the raspberries mixed in.
Thank you!!!!
I just doubled the recipe yesterday and made them in a 13×9 pan – bad, bad idea because now that’s more that I will eat – I can’t get enough of these brownies lol. I need you as a neighbor so I can pawn them off on you!!! heehee 🙂
I am pretty sure those are wine berries you have, not raspberries. Still tasty though.
I just made these and they are DELISH! I may or may not have eaten them for my dinner tonight…
Thank you!
I made a patch in a muffin tin so they would be easier to serve at a crossfit potluck. They turned out amazing! The reactions I received:
“THIS is PALEO?!” (in shock and awe)
person 1 “Does someone want to share one with me?” person 2 “DON’T share it!” person 1 takes bite and responds “Oh, wow.”
“Are you sure this is paleo? How did you get them so creamy?”
Needless to say, my little batch of brownies disappeared in the blink of an eye with endless requests for the recipe. Thanks again, I plan on making another batch today, this time to share with co-workers!
hahaha! I love this! 🙂 Thank you!!
These look great! One note: I don’t think the Theo chocolate bars are certified nut-free, so stick to the Enjoy Life chips if you can’t have nuts. Yum!
Thanks, Libby! Good to know!!
Seriously only 2 T of coconut flour? I just want to make sure I’m reading that right.
Yes, only 2 Tablespoons 🙂 Hope you love it!
I made these yesterday and they turned out fantastic! I’m not a huge fan of coconut flour but I thought I would give it a try since there is only a small amount. Boy am I glad that I did! Wow, these are so delicious. And I love how nutritious they are. Thank you, thank you for such a wonderful recipe that is a keeper! I made them in a muffin tin as I don’t have an 8×8 pan and that worked great!
So happy to hear this, Monika! Glad to hear they worked well in a muffin tin – I like that idea a lot! That means I can freeze them easily and pop one out when I want something sweet – brilliant! 🙂
Has anyone attempted these with frozen raspberries? I have several bags in my freezer and would love to make these tonight! Thanks in advance.
Hello Kim, just wondering if you tried frozen raspberries and did they come out?
I made these today using frozen raspberries. I thawed the ones that were going into the brownie mix. For the sauce, i just used them still frozen. They seem to have turned out just fine and just as yummy I imagine!
Made these last night, super easy and super yummy! Made with maple syrup. Might make again using raw honey just to see if I have a preference. Thanks for the brest recipe!!
“Great” recipe
Thanks Stephanie! So happy you liked them!!
These were great! The whole family liked them. I doubled it and put it in a 9×13. I also left one side plain for my son who doesn’t like raspberries. It was good that way, but much better with the raspberries. I’m going to try it with tart cherries next time.
The recipe looks great but I don’t do eggs. Any suggestions for substitutes?!
Generally you can use 1 tablespoon of ground up Chia seed soaked in 3 tablespoon of water is equivalent to 1 egg. It will be a jelly like substance after about 5-10mins. Not sure how it would turn out replacing the 4 eggs but its worth a try 🙂
I love eggs but need to make something that will not exclude a vegan at work. What would you substitute instead?
Made these today – YUM! Sadly, the bottoms were soggy. Any suggestions?
OMG!They’re even better than I thought!!!Amazing brownies, thank you!
So happy you like them!!
I’ve grown raspberries for many years and those aren’t raspberries, they’re wine berries. There’s simply no comparison in taste, believe me! For those who think that wild patch of red berries are raspberries, ask yourself these questions: do they have hairy stems in addition to the thorns? Are the berries covered by a leafy calyx that only opens to reveal the berries when they’re ripe? Are the berries bright glossy red? If you answer yes to these questions then you have wine berries. Raspberries have very short thorns and no hairy stems, you see the berry fully in all stages of growth, and they’re a dull red, never bright and shiny.
These are amazing!! I was just wondering if butter would also be good to use instead of coconut oil? Thanks!
Yes, for sure!
These look amazing! Did you measure the coconut oil room temp (semi-solid) or warmed (liquid)? Thanks in advance! I am not strictly paleo, but use a TON of the recipes as they fit all my allgergies/sensitivities best. I can’t wait to make these. <3
I hope you like them, Jennifer!!! I measured the coconut oil at semi-solid.
Hi there, can I substitute honey for maple syrup?
Yes!
What can you substitute for coconut oil and flour. I’m allergic to coconut but these look amazing!! 🙂
Hi Lila! Unfortunately, there is not a good substitution for coconut flour without tweaking the whole recipe. Coconut flour is such a unique flour (it soaks up a lot of liquid) and I haven’t found a good substitution for it yet.
These look amazing! Do you know roughly how many calories at all? Thanks x
Hi Fran! I do not, but http://www.myfitnesspal.com allows you to plug the ingredients you use and they will give you a full nutrition profile!
These looks yummy.I will be sure to try it