Raspberry Brownies with Coconut Sugar
When we moved into our house almost two years ago, one of the first things we did when spring came was plant all types of berries - raspberries, blackberries, blueberries, strawberries. That first year, we got a few berries here and there but now this year we are getting berries by the handful every day - it’s truly magical! We had so many raspberries on hand so I figured a raspberry recipe would be a good choice and since raspberries and chocolate go so well together a brownie recipe seemed like a natural fit.
For this recipe, I naturally sweetened the brownies with coconut sugar, which is the dehydrated and boiled sap of the coconut palm flower. Because coconut sugar goes through minimal processing, it retains many of its inherent antioxidants, vitamins, and minerals - especially in comparison to the standard granulated white or brown sugars, which are heavily processed. For those of you who may not be a big fan of coconut, I just want to note that the coconut sugar does not have a noticeable coconut flavor.
These naturally sweetened brownies are deliciously fudgy and the raspberries add such a nice fruity note - I hope you’ll give it a try! Enjoy!
Makes one 9x13 pan of brownies
Ingredients
1 cup (2 sticks) unsalted butter, melted and slightly cooled
170 g (1.5 cups) coconut sugar
4 eggs, room temperature
1 tablespoon vanilla extract
120 g (1 cup) all purpose flour
90 g (1 cup) cocoa powder
1 teaspoon salt
1 bar of chocolate (88 g), roughly chopped [Note: I used Chocolove’s Raspberry Dark Chocolate Bar]
170 g (1.5 cups) fresh raspberries [Note: you can use frozen raspberries if you don’t have fresh; do not thaw before using.]
Directions
Preheat your oven to 350 F. Grease a 9x13 baking pan with butter.
Mix together the melted butter and coconut sugar until well combined. Add in the eggs one at a time, stirring after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Add the flour mixture to the batter and stir just until combined. Gently mix in half of the chopped chocolate bar and the raspberries.
Pour the batter into your baking pan. Top with the remaining chopped chocolate bar and then bake for 25-30 minutes, until the brownies are set.