Dark Chocolate Raspberry Fudge Brownies {Paleo}

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!

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. .....................
4. .........................

for full instruction : www.paleorunningmomma.com

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