These flourless chocolate raspberry brownies are better than any boxed mix on the market, and are rich, moist and gooey in the centre with a firm and tender exterior- The perfect texture! Made with no flour, butter or margarine, these flourless brownies are naturally gluten free, paleo, vegan, dairy free and grain free!
Author Arman @ thebigmansworld
1/4cup+ 2 T coconut oilcan sub for vegetable or canola oil
225gramsdark chocolatechopped roughly (I used a 100% cocoa one, for a dark taste)
1/2cupBlue Diamond slightly salted almondschopped finely (can sub for chocolate chips or chunks)
Preheat the oven to 350 degrees. Line an 8 x 8 pan with greaseproof paper or tin foil, with some overlay for easy removal. Grease it lightly and set aside.
In a microwave safe bowl or stovetop, combine your chopped chocolate with coconut oil and melt together- The mixture should be silky smooth. Add your vanilla extract and mix lightly.
Transfer the mixture to a large mixing bowl and add your eggs and coconut palm sugar and mix until fully incorporated. Add your raspberries, cocoa powder and arrowroot powder and whisk VERY well, until the batter is no longer grainy and smooth. Stir through chopped almonds until fully incorporated.
Bake the brownies for 20-25 minutes, or until the centre just comes out clean. Do not over bake. Remove from the oven and allow to cool in the pan completely. If possible, once cooled, transfer to the fridge to chill for the best texture.
Do not over bake- Brownies may not look 'cooked' but once cooled, they will firm up. Brownies can be kept for up to 5 days in the fridge and are freezer friendly.