Raspberry Ripple Brownie Delights
Dark, rich brownies laced with tart raspberry swirls—bursting with juicy berry flavor and velvety chocolate in every decadent square.
⏱️ Prep: 15 min🍳 Cook: 25 min🍽️ Makes 16
Nutrition
180
Calories
3g
Protein
16g
Carbs
11g
Fat
Ingredients
| ½ cup | melted coconut oil or butter |
| ¾ cup | coconut sugar |
| 2 | eggs |
| 1 tsp | vanilla extract |
| ½ cup | cocoa powder |
| ½ cup | almond or oat flour |
| ¼ tsp | salt |
| ½ tsp | baking powder |
| ½ cup | raspberries (fresh or thawed from frozen) |
| 1 tbsp | maple syrup or honey |
| 1 tsp | lemon juice |
Instructions
Total Time: 40 minutes (Prep: 15 min, Bake: 22–25 min) · Yield: 16 squares · Servings: 8
Flavor, Texture & Health Benefits: Lush and gooey with deep cocoa flavor and tangy berry brightness. Raspberries provide vitamin C, fiber, and antioxidants that support skin and immune health.
Per Serving: 180 cal · 3g protein · 16g carbs · 11g fat · 2g fiber · 9g sugar
- Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan.
- In a bowl, whisk oil and sugar. Add eggs and vanilla; stir to combine.
- Mix in cocoa powder, flour, salt, and baking powder until smooth.
- In a small bowl, mash raspberries with maple syrup and lemon juice.
- Pour brownie batter into pan. Drop spoonfuls of raspberry mix over the top and swirl with a knife.
- Bake 22–25 minutes, until set but fudgy. Cool before slicing.
Pro Tips, Variations & Storage:
- Use blackberries or cherries instead of raspberries for a twist.
- Add 2 tbsp chopped dark chocolate to the batter for richness.
- Store in a sealed container in the fridge up to 6 days or freeze individually.
Did You Know? Raspberries contain ellagic acid, a powerful antioxidant that supports cellular health and has been studied for its anti-inflammatory properties.