5 from 3 votes

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.
Course Dessert - Brownies
Cuisine Paleo
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 16 brownies
Author Michele


For the brownie batter

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


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!