Double Chocolate Raspberry Brownies
These are not just your average brownies trust me! Just imagine biting into pure bliss wrapped in chocolate, stuffed with raspberries, smothered with a decadent cream cheese frosting, all topped with MORE chocolate! Life doesn't get any better than these Double Chocolate Raspberry Brownies! They are dairy, grain, gluten, and refined sugar free as well so you don't need to feel any guilt around these delicious treats! You can make a batch to share with friends, your special someone, or just have them all to yourself!
Equipment
- Silicone heart shaped molds
- Mixing bowls
- small sauce pan
Ingredients
For the Brownies
- 1 cup almond flour
- 1/3 cup tapioca flour
- 1/2 cup cacao powder
- 2 eggs or flax eggs
- 1 cup creamy almond butter
- 1/3 cup vegan butter(melted)
- 2/3 cup coconut sugar
- 2 cups raspberries
- 1/2 cup +4 tbsp chocolate chips
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
For the Raspberry Cream Cheese Frosting
- 8 oz dairy free cream cheese
- 1/3 cup coconut cream
- 2 tsp melted coconut oil
- 3 tbsp maple syrup or powdered monk fruit
- 3 tsp natural raspberry jello mix
- Natural pink food coloring*
Instructions
- In a small sauce pan on the stove over medium heat, add the 2 cups of raspberries. Stir them and smash them a bit while they are heating to release the juices. Cook the raspberries in the pot for about 10 minutes to break down more of the juices then set aside.
- In a bowl, whisk together the almond flour, tapioca flour, cacao powder, coconut sugar, baking soda, and baking powder.
- In a separate bowl, mix together the melted butter, creamy almond butter, flax eggs or egg substitute, and the vanilla extract.
- Combine the wet and dry ingredients together then fold in the raspberry jam mixture.
- Add the brownie mixture to 10 heart shaped brownie molds or in an 8x8 baking dish. Bake the brownies for 25 minutes at 350 degrees.
- While the brownies are baking, make your Raspberry cream cheese frosting by adding all the ingredients into a bowl and beat with a hand mixer for 1 minute or until everything is well incorporated. Place in the fridge to chill for 30 mins.
- When brownies are done baking, let them cool completely before frosting them.
- Carefully take the brownies out of the molds and use a frosting bag to squeeze the frosting onto the brownies.
- Melt the 4 tbsp chocolate chips and drizzle over top the brownies and enjoy! You can also top them with freeze dried raspberries for a pretty look.
Notes
*I love using the natural pink food coloring by Color Kitchen.