Dark Chocolate Raspberry Fudge Brownies {Paleo}

Rich and decadent Dark Chocolate Raspberry Fudge Brownies that you won’t believe are made with whole food ingredients.  Gooey Paleo fudge brownie batter is swirled with a simple raspberry sauce and baked to perfection!  Gluten free, grain free, dairy free, Paleo.

These Dark Chocolate Raspberry Fudge brownies were inspired by the upcoming holiday that starts with a “V” and ends with a “times Day” – uh, just kidding – “tines Day.”  I had to put that in because the “times” thing has been a pet peeve of my since probably second grade.   There is nothing that will make me judge you like hearing an mm where an nn should be.

Now that that’s out of the way…I’m guessing you guys are smart enough to realize that these are for V-Day anyway, even if I had protested and said I was just really in the mood for pink/red fruity chocolate fudge brownies.  Although come to think of it I eat strawberries with dark chocolate every night, so it’s not like raspberries is a big leap.  Plus, you can definitely make this with strawberries if you prefer, or really with any frozen fruit.  I like adaptable recipes – don’t want to feel tied down to a single type of berry, you know?

I was thinking of having that whole Valentines Day discussion about what you think of the holiday, if you do gifts and blah blah blah.  But I won’t, because I guess I don’t care that much.  I like chocolate, I like cute teddy bears and I don’t make much of a big deal about it otherwise.  One thing I’m not a fan of though is flowers.  Please, don’t buy me flowers for any reason because 1.) I don’t have any room for them 2.) I will kill them in 2 days and 3.) They don’t add to my home decor of naked barbie dolls, play dough, and 500 crumpled drawings of stick figures.

Truthfully, there is nothing that anyone can do on or around Valentines Day that will convince me they love me, at least nothing specifically V-day related.  You know what would convince me though?  Bathing my children, cooking their meals for them, and vacuuming my house.  Any day will work.  I’m wooing myself just thinking about these things happening.  If anyone is up for it, I will gladly accept you as my Valentine.

And no, I can’t ever resist my desire for clichéd mom-humor, holiday or no holiday, so if you’re my Valentine you’ll have to put up with that, too.  Sorry, it’s part of who I am at this point.

Do you want in on this recipe for Dark Raspberry Fudge Brownies or what?  Yes, you do, and you won’t believe how easily it all comes together.  My only word of advice is to make sure you wait a good hour until they completely cool before digging in.  I know this is hard to do!  Honestly I haven’t quite mastered it myself, but I do know that all the Paleo brownies I made are chewier and fudge-ier if I wait for them to cool at least to room temp.  The coconut oil works magic in these bad boys once it has a chance to firm up a little bit.  The raspberry part also gets gooier.  Have I convinced you to wait?  Good.  Now we can get started!

Dark Chocolate Raspberry Fudge Brownies {Paleo}

Dark Chocolate Raspberry Fudge Brownies {Paleo}

Rich and decadent dark chocolate raspberry fudge brownies made with good-for-you ingredients! They're gluten free, grain free, dairy free and Paleo, swirled with an easy homemade raspberry sauce.

Author: Michele

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Course: Dessert - Brownies

Cuisine: Paleo

Servings: 16 brownies

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4.18 from 17 votes

Ingredients

For the brownie batter

• 3 eggs
• 1/2 cup extra virgin coconut oil melted and cooled
• 3/4 cup organic coconut sugar
• 1 tsp pure vanilla extract
• 1 cup blanched almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• pinch fine grain sea salt
• 1/3 cup Enjoy Life dark chocolate chips

For the Raspberry Sauce

• 1 and 1/2 cups frozen raspberries
• 1 tbsp water
• 2 tbsp organic coconut sugar or more if you want a sweeter sauce

Instructions

Make the raspberry sauce first:

1. In a small or medium saucepan over low heat, combine the raspberries and water and stir until softened.
2. Add the coconut sugar and stir while continuing to cook, until a sauce forms (about 15 minutes)
3. When the mixture thickens and begins to simmer, remove from heat and set aside to allow to cool.

Make the Brownie Batter:

1. Line an 8 x 8 inch baking dish with parchment paper and preheat your oven to 350 degrees.
2. In a large bowl, whisk together the eggs, coconut sugar, coconut oil and vanilla.
3. In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt.
4. Carefully stir the dry mixture into the wet until fully combined, then stir in the chocolate chips.
5. Carefully pour about 3/4 of the brownie batter into the lined baking dish, then pour all the raspberry sauce (it should be about 2/3 cup) over the batter. Pour the remaining brownie batter over the raspberry sauce, scraping the bowl with a spatula. Then use the spatula to gently swirl the brownie batter with the raspberry sauce.
6. Bake in the preheated oven for 30-35 minutes or until the center is just set. Check around 30 minutes to prevent over-baking!
7. Once center is just set, remove from oven and allow to sit and cool for at least an hour, preferably 2, before cutting and serving. These can be stored covered in the refrigerator or at room temperature, depending your preference. Enjoy!

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What’s your dream Valentines Day gift?

What can I do to convince you that I love you?

Raspberry sauce or another fruit?  I won’t be offended 🙂