Recipe Station

 

2. Chocolate Raspberry Brownie

The Ingredients To Gather:

2 T coconut flour
1 T granulated sweetener of choice
1/2 T cocoa powder
1/2 tsp baking powder
1 T unsweetened applesauce
1 T smooth almond butter (can sub for any nut or seed butter of choice)
2-3 T milk of choice*
1/2 tsp vanilla extract
1 large egg white (or 1 flax egg for vegan option)**
1-2 T frozen raspberries
1-2 tsp chocolate chips of choice (optional)

The Step By Step Directions To Follow:
Microwave option

Grease a microwave safe bowl or mug and set aside.
In a small mixing bowl, combine all your dry ingredients and set aside.
Add your wet ingredients, minus the raspberries and mix until a thick, smooth batter remains. If it's too thick, add an extra tablespoon of milk to compensate. Stir through your raspberries and top with the optional chocolate chips.
Microwave for 50 seconds-2 minutes, depending on your microwave. For an undercooked, gooey brownie, remove around the 50 second mark.
Oven option
Follow as above, but bake in a pre-heated 350 degrees Fahrenheit oven for 10-12 minutes, or until just cooked in the centre.
Notes
* You may need more depending on the brand of coconut flour you use.
** You can omit the flax egg and increase the milk a tad- It won't be as fluffy, but more moist and gooey.

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