Small Batch Paleo Almond Flour Brownies with Raspberries
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(19)
Ingredients
8 servings
- 1/4 cup coconut oil
- 1/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 egg at room temperature
- 2/3 cup almond flour
- 3 tablespoons unsweetened cocoa powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon salt
- 12 raspberries
- For the drizzle:
- 2 tablespoons dairy free or vegan chocolate chips
- 1/4 teaspoon coconut oil
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Preparation
Step 1
Preheat oven to 350 degrees F. There are two ways to make these brownies, by using two small skillets or a loaf pan: Grease two 5-inch skillets generously with coconut oil OR line an 8x4 inch loaf pan with parchment paper.
Step 2
Place a small saucepan over low heat, add coconut oil and coconut sugar and stir until the coconut oil is completely melted and mixture is shiny. Set aside to cool for just a few minutes, then transfer to a medium bowl and whisk in eggs and vanilla extract until smooth.
Step 3
Next add in the dry ingredients: almond flour, cocoa powder, baking soda and salt; stirring until smooth. The batter will be fairly thick. Spread in prepared pan or evenly in the two skillets. Push the raspberries into the top of the brownie batter.
Step 4
If you are baking them in the skillets, bake for 12-15 minutes until the edges start to pull away from the pan. If you are baking the brownies in the loaf pan, bake for 18-23 minutes until edges are set. It's always better to underbake your brownies so they remain fudgy. After baking, transfer to a wire rack to cool before cutting and serving.
Step 5
To make the chocolate drizzle: Place a small saucepan over low heat and add chocolate chips and coconut oil, stirring until completely smooth. Drizzle over brownies. Serves 8.
Step 6
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