DOUBLE CHOCOLATE RASPBERRY BROWNIES

By DeliciouslyDished

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Ingredients

• 1 1/4 cups whole spelt flour
• 1/2 cup cacao powder
• 1 tsp fine sea salt
• 1/4 tsp baking soda
• 6 tbsp non-hyrdogenated shortening
• 3.5 oz good quality dark chocolate, chopped
• 1 1/4 cups cane sugar
• 2 tsp pure vanilla extract
• 2/3 cup Califia Farms unsweetened almond milk
• 2 flax eggs
• 1/4 cup chopped dark chocolate
• 1/2 pint raspberries

Details

Servings 16
Adapted from ohladycakes.com

Preparation

Step 1

Preheat oven to 350˚F. Line a 9″ square pan with parchment paper; set aside. In a large mixing bowl, whisk together the flour, cacao powder, salt, and baking soda; set aside. In a double boiler over medium heat, melt the shortening and chocolate. Once melted, stir in the sugar and let cook for an additional minute. Remove from heat and stir in the almondmilk. Create a well in the center of the flour mixture and pour in the flax eggs and chocolate mixture; stir with a whisk just until combined. Fold in the chopped chocolate then pour the batter into the prepared baking pan and level with the back of a spoon. Dot with raspberries (use as many as you want). Wrap pan on the countertop a few times until the batter is level. Bake at 350˚F for 26-28 minutes. Allow to cool in pan then keep loosely covered for up to four days. If your raspberries sink into the batter while baking, simply top with fresh raspberry halves as soon as the brownies come out of the oven.