Recipe: Brownies with Raspberry Sauce

Ingredients

Preheat the oven to 325°F and grease a 9x13 inch baking dish.
In a small bowl, mix the gluten free flour and salt, then set aside.
Melt the unsweetened chocolate and coconut oil together in a double boiler and let cool.
In a large bowl, beat the eggs, maple syrup, and vanilla extract until frothy.
Add the cooled chocolate mixture to the egg mixture and mix briefly.
Incorporate the flour mixture into the wet ingredients.
Transfer the batter to the prepared pan and bake for 25 to 30 minutes.
Cool the brownies on a wire rack.
While baking, prepare the raspberry sauce by cooking the raspberries, maple syrup, and lemon juice in a saucepan over medium heat.
Simmer the sauce, stirring for about 10 minutes until thickened.
Optionally strain the sauce for a smooth consistency.
Serve the brownies drizzled with raspberry sauce, topped with whipped cream and a raspberry if desired.

Servings

Calories

331

Total fat

20g

Total carbohydrates

39g

Total protein

Sodium

221mg

Cholesterol

55mg