Raspberry Sauce:

Sauce:

½ c fresh organic Raspberries
1 Tbs. Coconut oil
1 Tbs. pure Maple syrup or raw Honey

Batter:

4 free-range Eggs (or 2 eggs and 2Tbs. freshly ground flax in 4 Tbs. warm water)
⅓ c Coconut oil
⅓ c pure Maple syrup
2 tsp pure Vanilla extract
½ c pure raw Cacao powder
2 Tbs. Coconut flour
2 Tbs. Almond Flour
1 Tbs. decaf Instant Coffee (opt.)
½ tsp Baking soda
¼ tsp Sea salt
⅓ c Dark chocolate chips or pieces
½ c fresh organic Raspberries

Preheat oven to 350℉ (175° C).

Directions

Sauce:
Place ½ cup fresh raspberries and coconut oil in a pot over medium heat for 2-3 minutes. Stir until raspberries have broken down and you’ve created a sauce. Take away from heat and whisk in 2 tablespoons of maple syrup or honey. Set aside.

Brownies:
Next combine wet brownie ingredients in mixing bowl. Add in dry ingredients and stir until incorporated. Gently fold in chocolate chips and raspberries. Pour batter into 8”×8” (20.25 cm x 20.25cm) or 9”x9” glass baking pan greased with coconut oil.

Drizzle raspberry sauce over the top and swirl into batter with a knife so it’s barely under the surface. Bake on lower oven rack for approx. 25 minutes.
Don’t over-bake this brownie. It should still be a little soft on the inside. Let it cool for 15 minutes before cutting into squares.