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Line an 8 x 8 inch baking dish with parchment paper and preheat your oven to 350 degrees.
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In a large bowl, whisk together the eggs, coconut sugar, coconut oil and vanilla.
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In a separate bowl, combine the almond flour, cocoa powder, baking soda and salt.
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Carefully stir the dry mixture into the wet until fully combined, then stir in the chocolate chips.
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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.
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Bake in the preheated oven for 30-35 minutes or until the center is just set. Check around 30 minutes to prevent over-baking!
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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!