Popular Conditions & Diets
Ingredients
10
Time
35m
Serves
12
Recipe by Megan Horsley
Ingredients
10
Time
35m
Serves
12
4
Eggs
3/4 cup
Coconut Sugar
1/2 cup
Melted Coconut Oil
1 tsp
Vanilla Extract
1 1/4 cup
Almond Flour
3/4 cup
Cacao Powder
Gluten-Free
Dessert
1 tsp
Baking Powder
1/2 tsp
Sea Salt
1 cup
Frozen Raspberries
1/3 cup
Chocolate Chips
1
Preheat the oven to 325ºF (165ºC). Line a 9-inch by 9-inch baking pan with parchment paper, making sure there is enough on the sides to lift the brownies out of the pan when they’re done.
2
In a stand mixer fitted with the whisk attachment or using a hand mixer, mix together the eggs, sugar, oil and vanilla extract until smooth.
3
Mix the almond flour, cacao powder, baking powder and sea salt in a separate bowl. Fold the dry ingredients into the wet ingredients until just combined and smooth.
4
Gently stir in the raspberries and chocolate chips. Pour the batter into the prepared baking pan and bake for 20 to 25 minutes or until a few moist crumbs appear on a toothpick. The brownies are not done if the toothpick comes out with wet batter.
5
Lift the brownies out of the pan using the parchment paper and allow to cool completely on a wire rack. Enjoy!
Megan Horsley is a Registered Holistic Nutritionist, recipe developer, and firm believer that healthy food should never be boring. As co-founder of Wellness Collective Services with her husband, Jonathan, she helps people fuel their lives with nourishing meals that are both nutrient-dense and crave-worthy. Drawing from her background in nutrition, fitness, and years spent cooking for families, Megan creates recipes that make healthy eating feel easy, approachable, and enjoyable. Outside the kitchen, you'll usually find her keeping up with her energetic son, weight training, catching a Blue Jays game, or happily exploring Toronto's cafés.
