Wednesday, April 3, 2013

Chocolate Covered Raspberry Filled Brownies!

Super yummy and chocolaty Chocolate Covered Raspberry Filled Brownies! These are a chocolate lovers heaven! A quick note that if they fall just a little white cooling that is completely normal and once you put on the chocolate frosting they will even out and be just as delicious! These are refined sugar free and sweetened with coconut sugar and applesauce and comes together with a few simple ingredients and just a 1/2 cup of flour! Definitely give these yummy treats a try.

- Alexis ♥

Chocolate Covered Raspberry Filled Brownies
  • 1 cup coconut sugar
  • 1/3 cup unsweetened cocoa powder
  • ½ cup flour
  • ½ cup unsweetened applesauce
  • ½ cup vegan butter
  • ½ teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon espresso powder
  • 2 cups frozen raspberries or fresh!
  • ¼ cup coconut sugar
  • 2 tablespoon cornstarch or flour
  • 2 tablespoons water
  • ¼ cup cocoa powder
  • ½ cup sugar
  • ½ cup vegan butter
  • ½ teaspoon vanilla extract

Pre-heat your oven to 350°F.

Combine the raspberries and sugar in a pot and heat over a medium low flame until the raspberries break down and the sugar dissolves and then whisk together the cornstarch and water in a separate container before whisking it into the raspberries. Add in the cornstarch and stir occasionally until it thickens, remove from the heat and let cool.

For the chocolate topping, combine the butter, cocoa powder and sugar in a pot and cook over a low flame until everything melts together then turn off the heat and transfer to a container to cool in the refrigerator until the brownies are done.

In a small pot, melt the butter over a low flame and then set aside to cool slightly.

Sift together all of your dry ingredients, including the sugar, in a medium sized bowl and then pour in the melted butter and applesauce, whisk to combine.

Pour half of the batter in a 8x8 baking dish sprayed with oil and gently top that layer with the cooled raspberry filled and then proceed to top that layer with the leftover batter. This is a very small amount of batter so if you think there isn’t enough, there is! Some raspberry filling will mix in with the top batter and that’s okay.

Bake for 35-40 minutes or until a toothpick placed near the center comes out clean.

LET COOL COMPLETELY before layering with the chocolate topping. If your chocolate is not spreadable, let it come to room temperature and start to melted a bit and then spread it on. It will solidify again in the refrigerator over the brownies.


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