Description
A base layer of rich brownie topped with a layer of raspberry jam and finished with a smooth chocolate ganache make up these delicious chocolate and raspberry brownies that also happen to be gluten free.
Ingredients
Scale
Brownies
- 8 tablespoons coconut oil (melted and cooled (or vegan butter))
- 3/4 cup organic cane sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup + 3 tablespoons raspberry jam
Chocolate Ganache
- Click the link above for the recipe.
Instructions
Brownies
- Preheat oven to 325 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
- Melt your coconut oil in a glass measuring cup or small bowl. Set aside.
- In a medium bowl, add cane sugar and eggs. Whisk for about 2 minutes. When color is a pale yellow, whisk in cooled coconut oil, followed by vanilla extract, water, and salt.
- Finally, whisk in cocoa powder and almond flour until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
- Using a spoon, dollop raspberry jam evenly over batter. With the back of the spoon, gently spread jam dollops out so that most of the batter is covered.
- Bake for 30-33 minutes. A toothpick test should come out with a few wet crumbs. Place on cooling rack.
- You may find that the jam layer has bubbled up in places during baking. Use a toothpick or fork to pop them.
- When brownies have cooled, prepare chocolate ganache.
Chocolate Ganache.
- Click the link above for the recipe.
Notes
Adapted from Julia Turshen and The Washington Post.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking