Healthy Fudgy Raspberry Brownies (vegan, gluten-free)
These healthy fudgy raspberry brownies are decadent, chocolatey, and so delicious. Made with wholesome ingredients, no one would know they are vegan and gluten-free.
Print Recipe
Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1/3 cup avocado oil (or melted coconut oil)
- 2 Tbsp almond milk
- 1 tsp vanilla extract
- 3/4 cup pure organic cane sugar (or coconut sugar)
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 cup cacao powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips, plus more for topping
- 1 cup fresh raspberries, washed and patted dry
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 square pan with parchment paper.
- In a medium bowl, make the flax eggs by combining the ground flaxseed with water. Set aside for 5 minutes to thicken.
- In a large bowl, add the oat flour, almond flour, cacao powder, baking soda, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the avocado oil, almond milk, vanilla, and sugar. Whisk until well combined.
- Add the wet ingredients to the dry. Use a rubber spatula and mix until just combined. Fold in the chocolate chips and raspberries.
- Transfer batter to the lined baking pan. Spread batter out evenly. Top with extra chocolate chips and raspberries. Bake for 30 minutes. Let it cool completely before slicing. I like to put it in the fridge for a few hours once cooled to make slicing easier. It is very fudgy. Enjoy! Store leftovers in the fridge.
Servings: 9