Ingredients

The following ingredients have 16 Servings
  • 1½ tablespoons flaxseed meal
  • 3 tablespoons water
  • 1 cup oat flour
  • 1 cup almond flour (not almond meal)
  • 1 cup cooked quinoa
  • ½ cup raw cacao powder
  • 2 tablespoons arrowroot powder
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • ¼ teaspoon cinnamon (optional)
  • ½ cup dark chocolate chips (I use Enjoy Life Dark Chocolate Chips)
  • 2 tablespoons coconut oil
  • ¼ cup mashed avocado (as smooth as possible)
  • ¼ cup milk of choice
  • 1 teaspoon vanilla extract
  • 1 cup coconut sugar
  • ½ cup raspberries (fresh or frozen)

Instruction

  • Preheat the oven to 350 degrees F. Line a 9X9 baking pan with parchment paper and set aside.
  • In a small bowl, whisk together the flaxseed meal and water. Set aside while you prepare the remaining ingredients.
  • In a large mixing bowl, whisk together the flours, quinoa, cacao powder, arrowroot, salt, baking soda and cinnamon. Set bowl aside.
  • In a double boiler, add chocolate chips and coconut oil. Heat until chocolate has melted and is smooth. Remove from heat and allow to cool for 2 minutes. Once cooled, whisk in the avocado, milk, vanilla and flax egg.
  • Add coconut sugar to a high powdered blender and blend on high until powdery. Add sugar to the chocolate mixture and stir to combine.
  • Pour chocolate into dry ingredients. Stir together until a thick dough forms. The dough will be thick, so don't be tempted to add more liquid.
  • Transfer dough to the prepared pan and press into the pan with wet hands. Smooth the top as best as you can. Press raspberries into top of dough.
  • Bake on the center rack for 22 - 24 minutes. Remove and sprinkle with salt. Allow to cool for at least 1 hour in the pan before transferring to a wire rack and cooling completely. DO NOT slice the brownies before they are totally cooled down or they will be crumbly.
  • Store in an airtight container for up to three days.