Easy Chocolate Raspberry Brownies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2021

Ingredients

1 and 1/2 cups coconut sugar
8 tablespoons unsalted vegan butter (at cool room temperature)
1/2 teaspoon salt
3 eggs
3/4 cup cocoa powder
1/2 cup gluten free flour mix*
1 teaspoon baking powder
1/2 cup 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 one brownie tin liberally with coconut baking spray.
2. Combine sugar, butter, vanilla and salt in a bowl. Using an electric mixer, mix ingredients on medium speed for 2 minutes until well blended. Add eggs and blend again for 2 minutes until batter is smooth and creamy. Stir in cocoa, flour, and baking powder.
3. Pour the batter into the prepared tin 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 Milkshake Creative

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