Low Iodine Paleo Almond Flour Raspberry Brownies
Total time1 hr 13 min
Prep time15 min
Cook time28 min
5.0(23)
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Learn more →Ingredients
16 servings
For the brownies
- ½ cup coconut oil, plus more for greasing
- 4 oz dairy free dark chocolate (70% cacao or higher), roughly chopped
- ½ cup maple syrup
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp pure vanilla extract
- 1 ½ cups almond flour
- 3 tbsp unsweetened cocoa powder
- ¼ tsp baking soda
- ¼ tsp fine sea saltChef's tipFine sea salt and table salt measure the same - no conversion needed.
- ¾ cup fresh raspberries
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease an 8×8-inch baking pan with coconut oil and line it with parchment paper, leaving an overhang on two sides to use as handles for lifting.
- 2
Combine the coconut oil and chopped dark chocolate in a medium saucepan over low heat, stirring frequently, until fully melted and smooth, about 3–4 minutes. Remove from heat and let cool for 5 minutes.
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