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2.09.19

Fudgy Raspberry Brownies {Paleo, Vegan}

Sharing is caring!

These insanely fudgy raspberry brownies are easy to whip up and just happen to be good for you!  Rich chocolate paleo and vegan brownie batter is baked with an easy raspberry sauce for the ultimate fruit and chocolate combo.  They’re gluten-free, dairy-free, and completely addicting!

These insanely fudgy raspberry brownies are easy to whip up and just happen to be good for you!  Rich chocolate paleo and vegan brownie batter is baked with an easy raspberry sauce for the ultimate fruit and chocolate combo.  They’re gluten-free, dairy-free, and completely addicting!

Get ready for the ultimate chocolate weekend, in honor of Valentine’s Day next week!   And get excited – both recipes are Paleo + Vegan, so they’re perfect for sharing with just about anyone 🙂

We’re starting today with my new favorite brownies – these super fudgy, sweet, rich, chocolatey, raspberry ones!

I tweaked my original paleo and vegan brownies a bit to accommodate lots of raspberry yumminess and they did not disappoint one bit!

We start by making the raspberry sauce itself.  This way it has a chance to cool and thicken while we prepare the brownie batter.

The sauce is super easy – raspberries (frozen is fine) plus maple syrup and some tapioca to thicken it.  It doesn’t cook for long and it comes out sooo yummy – just try not to eat all of it before you make the brownie batter!

Although, you’re actually only using half of it for the brownies themselves – the rest you save for topping while serving.  So, I guess technically speaking we can all eat up to half of the raspberry sauce and still save the brownies.  Just saying.

These insanely fudgy raspberry brownies are easy to whip up and just happen to be good for you!  Rich chocolate paleo and vegan brownie batter is baked with an easy raspberry sauce for the ultimate fruit and chocolate combo.  They’re gluten-free, dairy-free, and completely addicting!

But now onto the brownies!  Although they do contain a list of ingredients, they’re also quite easy to prep.  The wet ingredients are mixed on the stovetop to get everything nice and melty, and then the dry ingredients are mixed in at the end.

You will need 2 “flax eggs” for this one since it’s vegan, and I honestly feel they lend to the really fudgy gooey texture, so I recommend using them instead of eggs!  If you really want to use eggs, 1 whole and 1 yolk should do it.

Anyway, the flax eggs are easy to make – 2 Tbsp flaxseed (ground) mixed with 5 Tbsp water works for me.  You’ll allow it to sit for about 10 mins while you prepare the rest of the batter.  Easy peasy!

These insanely fudgy raspberry brownies are easy to whip up and just happen to be good for you!  Rich chocolate paleo and vegan brownie batter is baked with an easy raspberry sauce for the ultimate fruit and chocolate combo.  They’re gluten-free, dairy-free, and completely addicting!

Seriously, that sauce is so good!  In the brownie pan, you’ll layer the brownie batter with 1/2 the raspberry sauce, and then sort of swirl it in to incorporate.  This doesn’t have to look pretty, but it will in the end anyway!

After baking, I sprinkled some chopped dark chocolate over the top, which melts and makes these even more chocolatey and rich.  The brownies will need to cool completely in order to get that nice fudgy texture that’s easy to cut into pieces.  I typically chill mine to speed up the cooling!

If you’re really going for that WOW factor, make a brownie sundae with a scoop of coconut vanilla ice cream and the rest of that raspberry sauce.  Seriously, this combo is even better than you’re imagining!  I hope you’re ready for chocolate bliss because it’s absolutely about to happen in your house – let’s go!

Fudgy Raspberry Brownies {Paleo, Vegan}

These insanely fudgy raspberry brownies are easy to whip up and just happen to be good for you!  Rich chocolate paleo and vegan brownie batter is baked with an easy raspberry sauce for the ultimate fruit and chocolate combo.  They’re gluten-free, dairy-free, and completely addicting! These insanely fudgy raspberry brownies are easy to whip up and just happen to be good for you!  Rich chocolate paleo and vegan brownie batter is baked with an easy raspberry sauce for the ultimate fruit and chocolate combo.  They’re gluten-free, dairy-free, and completely addicting!

Fudgy Raspberry Brownies {Paleo, Vegan}

These insanely fudgy raspberry brownies are easy to whip up and just happen to be good for you! Rich chocolate paleo and vegan brownie batter is baked with an easy raspberry sauce for the ultimate fruit and chocolate combo. They’re gluten-free, dairy-free, and completely addicting!
Author: Michele Rosen
Prep Time: 10 minutes
Cook Time: 40 minutes
cooling time: 1 hr
Total Time: 50 minutes
Servings: 16 brownies
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4.7 from 13 votes

Ingredients

Raspberry sauce:

  • 2 cups frozen or fresh raspberries
  • 1/3 cup pure maple syrup
  • 2 tsp tapioca flour
  • 1 Tbsp water

Brownies:

  • 2 Flax Eggs 2 Tbsp ground flaxseed mixed with 5 Tbsp water, allowed to sit for 10 mins
  • 2/3 cup blanched almond flour
  • 1/3 cup raw cacao powder or unsweetened cocoa powder
  • 2/3 cup coconut sugar or maple sugar
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 3 oz baking chocolate unsweetened, cut into pieces
  • 1/3 cup almond butter creamy
  • 1/4 cup coconut oil refined
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 oz dark chocolate chopped*

Instructions

Make the Raspberry Sauce first:

  1. Place raspberries and maple syrup in a medium saucepan and set heat to medium. Bring to a boil, stirring to avoid burning.
  2. Once boiling, mix together tapioca and water and stir into raspberry mixture. Continue to cook and stir 3-5 more minutes until thick and syrupy, then remove from heat to cool.

Prepare the Brownie Batter:

  1. Prepare the flax eggs as described above.  Preheat your oven to 350 degrees and line an 8 x 8 baking pan with parchment paper. In a medium bowl, combine the almond flour, cacao powder, coconut sugar, baking soda and sea salt. Set aside.

  2. In a medium saucepan, melt the chocolate over very low heat, stirring constantly. Add the almond butter and stir to combine, then remove from heat. Stir in the coconut oil, maple syrup, flax eggs, and vanilla extract until smooth.

  3. Add the dry ingredients to the wet mixture and stir well until a thick brownie batter forms. Transfer batter to the prepared baking pan and spread evenly (it will be thick. Top with half of the raspberry sauce and swirl in with a knife.
  4. Bake in the preheated oven for 25-27 minutes until set in the center. After removing from oven, immediately sprinkle chopped chocolate over the top. Once it melts, you can gently swirl with a toothpick (optional). Allow to cool to room temp before cutting into squares. Chilling in the fridge or freezer will bring out a fudge texture and make them easier to cut as well. Enjoy!

Recipe Notes

*Great option for paleo friendly dark chocolate here.

Nutrition

Calories: 202kcal
Carbohydrates: 21g
Protein: 3g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 0mg
Sodium: 92mg
Potassium: 184mg
Fiber: 3g
Sugar: 13g
Vitamin A: 5IU
Vitamin C: 4mg
Calcium: 55mg
Iron: 2.1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

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Want More Paleo and Vegan Dessert Recipes?  Try One of These!

Triple Chocolate Paleo and Vegan Brownies

Double Chocolate Chip Cookies

Double Chocolate Truffles

Chocolate Chip Cookie Dough Truffles

Mocha Almond Fudge

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Ali says

    February 9, 2019 at 11:35 am

    Can I use chia eggs instead of flax?

    Reply
  2. Addison says

    February 9, 2019 at 1:32 pm

    These look so rich and decadent! I love the chocolate and tart raspberry flavors together. Definitely making these for V day!

    Reply
  3. Cory says

    February 9, 2019 at 4:55 pm

    Hear look awesome! Do you think this will work with cassava instead of almond flour? If so wouldnthe amount be the same?

    Reply
  4. Casey the College Celiac says

    February 10, 2019 at 12:06 am

    These look absolutely AMAZING! I’m all about that fudgy brownie life!

    Reply
  5. Chelsie says

    February 13, 2019 at 11:48 pm

    5 stars
    Made these tonight for valentine’s tomorrow. They are absolutely delicious! I don’t want to share. I will definitely sneak a few for myself to keep before gifting the rest. Thank you for this delicious recipe.

    Reply
  6. Veronica says

    February 14, 2019 at 2:12 pm

    5 stars
    So yummy! I made them for my husband and I and some friends (I’m the only gluten, dairy, and grain free one in the group). Everyone loved them! They are so delicious (especially heated up slightly). I will definitely make them again.

    Reply
  7. Ashwin kumar says

    March 18, 2019 at 4:08 am

    5 stars
    This was my first try at Fudgy Raspberry Brownies from scratch and they were SO good! Thanks controlpanel for allowing mat at this post.

    Reply
  8. Glue says

    September 5, 2019 at 7:28 am

    It looks good to me! Plus, taste is always more important than looks.
    prime writers

    Reply
  9. Katie says

    October 31, 2019 at 9:03 am

    5 stars
    Let me prefix this with saying I’m not a ‘baker’ and this was the first think I baked (dessert wise anyway) in 2019. I was super diligent about measuring things out (I’ve been told this is important with baking, and have ignored this advice to my own detriment).

    The whole thing was blissfully simple – I managed not to burn anything; ate half of the raspberry sauce (top tip) and remained on a sugar high for the rest of the day (I’m not usually a dessert person either, so I have no self control when the craving hit, and the aftermath is usually not good).

    The result was a much more gooey brownie than I would expect (probably down to my rubbish baking skills) but I think some of it might be to do with the measuring by cups and tablespoons? I live in the UK so these may differ from US quantities (so grams/oz/ml whatever would be handy to make sure clueless bakers like me get it less wrong).

    I digress. So, brownies are super gooey. I chucked half of it out (even after baking it for an extra 10 minutes) because I just couldn’t get it out in a solid-ish shape. The rest I put in the fridge (maybe the coconut oil will harden it up??) AND IT WORKED. They’re all firmed up now, and still delicious (but still super gooey).

    Think I’ll try it again soon, but probably with more of a dry ratio to wet ratio (and hopefully without polishing off half the raspberry sauce. My jeans can’t take it)

    Reply
  10. Daniel Watson says

    May 6, 2020 at 10:29 am

    Hello, I would like to thank you for sharing these delicious recipes. I would like to make some of them that’s for sure. I like the most Raspberry Brownies. After I will complete my https://mid-terms.com/buy-art-essay task.

    Reply
  11. katewilliamson says

    December 12, 2020 at 1:50 am

    Do you how to make Christmas cake. Christmas is coming soon, I wanna try to cake for my family. I like all your recipes and hope you will post the cake’s recipes also. https://www.fortworthclearinternet.com/

    Reply
  12. Paula says

    March 5, 2021 at 4:44 pm

    5 stars
    This recipe is incredible. I have made it so many times and it is always a hit!!

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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