Black Cocoa Raspberry Brownies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1 and 1/2 cups coconut sugar
1/2 cup unsalted vegan butter (at cool room temperature)
1/2 cup applesauce
1 tablespoon vanilla extract
3/4 cup black cocoa powder
1/2 cup gluten-free flour mix*
1 teaspoon baking powder
1/2 teaspoon salt
raspberry jam 

Makes 12 large brownies

*use my gluten free 1-to-1 flour mix recipe or a store-bought 1-to-1 GF baking flour mix.

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Instructions

1.  Preheat oven to 350ºF/180ºC. Coat a 12-count single-square brownie tin liberally with coconut baking spray or use a 12-count cupcake tin lined with cupcake papers.
2. Combine sugar, butter, applesauce and vanilla in a bowl. Using an electric mixer, mix ingredients on medium speed for 2 minutes until batter is smooth and creamy. Stir in black cocoa, flour, baking powder and salt.
3. Pour the batter into the prepared pan to make 12 large brownies.
4. Bake brownies 15 minutes until the top is set.
5. Remove from oven and quickly dollop 1 tablespoon of raspberry jam onto each brownie and press gently down into the hot brownie before it cools. Serve brownies at room temperature.

Photos by Brian Byllesby

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