Raspberry Fudge Brownies (Grain, Dairy, Nut Free)


Kelly from Primally Inspired


Prep time:10 mins

Cook time:30 mins

Total time:40 mins


  • Brownie Ingredients:
  • 4 eggs
  • ⅓ cup coconut oil
  • ⅓ cup pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ½ cup pure cacao powder
  • 2 tablespoons coconut flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅓ cup chocolate chips or chocolate pieces from a chocolate bar (THESE are what I buy for dairy, soy free chocolate chips, but you can use a chocolate bar like THIS, too)
  • ½ cup fresh raspberries or blackberries
  • Raspberry Sauce Ingredients:
  • ½ cup additional fresh raspberries or blackberries
  • 1 tablespoon coconut oil
  • 2 tablespoons pure maple syrup or honey


  1. Preheat oven to 350 degrees F.
  2. We’ll start off by making the raspberry sauce:.Place ½ cup fresh raspberries
    and coconut oil in a pot over medium heat for 2-3 minutes.
  3. Stir until raspberries have broken down and you’ve created a sauce.
  4. Take away from heat and whisk in 2 tablespoons of maple syrup or honey. Set
  5. Next combine your wet brownie ingredients in a mixing bowl.
  6. Add in your dry brownie ingredients and stir until incorporated.
  7. Gently fold in the chocolate chips and raspberries to the brownie mixture.
  8. Pour brownie batter into a greased (I grease with coconut oil) 8×8 baking pan.
  9. Pour your raspberry sauce in a zigzag pattern all over the top.
  10. Using a knife, gently swirl the raspberry sauce into the batter.
  11. Bake for 30-35 minutes.
  12. Let cool and enjoy!


Store any leftover brownies in the fridge. Leave me a comment if you’ve tried them 


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