Raspberry Laced Dark Chocolate Brownies

The Raspberry-Laced Dark Chocolate Brownies recipe is Awesome!

PREP 20 m
COOK 55 m
TOTAL 1h 15m

These brownies are deliciously rich, yet they still provide nutritional benefits. Rather than white flour, this recipe uses fiber-rich whole-wheat pastry flour. The fudgy bites are loaded with tart raspberries, supplying you with heart-friendly antioxidants and additional fiber.

INGREDIENTS
SERVES 24
3/4 cup Whole Wheat Pastry Flour
1/2 cup Cocoa, dry powder, unsweetened, HERSHEY’S European Style Cocoa
1/2 tsp Sea Salt
5 Free Range Large Eggs
1 1/4 tsp Pure Vanilla Extract
1 1/4 cups Turbinado Cane Sugar
10 oz Semi-Sweet Chocolate Morsels
1/2 cup Virgin Coconut Oil
12 oz Raspberries, Fresh

DIRECTIONS

Preheat the oven 325°F.

Line the bottom of 9- x 13-inch baking pan with unbleached parchment paper. Set aside.

In a medium bowl, whisk together flour, cocoa powder, and salt. Set aside.

In a large bowl, whisk together eggs and vanilla extract until well combined. Add turbinado sugar (or coconut sugar) and whisk until combined.

In a double boiler (or heatproof bowl placed over hot water), melt chopped chocolate (or chocolate chips) with the coconut oil over medium-low, stirring occasionally until smooth.

Stir melted chocolate mixture into the egg mixture. Sprinkle with cocoa mixture and gently stir until evenly combined. Add half of the raspberries and gently fold until combined.

Pour batter into the prepared baking pan. Sprinkle with remaining raspberries. Shake the pan to assure raspberries adhere to batter. Bake until springy, about 50 minutes.

Cool completely in the pan on a rack. Cut into 24 brownies and serve, or store for later in a sealed container in the refrigerator or freezer.

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