Some pairs are just made for each other, and on this day of love, we wanna celebrate one of our favorites—chocolate and raspberry. These heart-studded, gluten-free 🩷 LINZER COOKIE BROWNIES 💘 are our favorite way to show some love (and YES, even if just to ourselves!) with a healthier, but still decadent treat showcasing our favorite dynamic duo.
INGREDIENTS
- 4.5 ounces 70% dark chocolate
- 1/4 cup coconut oil, softened (room temperature) but not melted
- 3 eggs
- 1 cup coconut sugar
- 1 cup almond flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/2 cup Linzer Cookie Cashew & Almond Butter (or nut butter of choice!)
- 1/2 cup chocolate chips (optional)
PREPARATION
- On a sheet of parchment paper, pipe hearts (or shape of your choice) with nut butter. We just scooped 1/2 cup nut butter into a sandwich bag and cut a small hole in one corner of the bag to act as our piping bag.
- Freeze nut butter shapes for at least 30 minutes - 1 hour, or while preparing brownie batter.
- Preheat oven to 350 degrees Fahrenheit.
- Chop the dark chocolate into small pieces and combine with coconut oil in a heatproof bowl.
- Microwave on 30-second increments until melted.
- In a large bowl, whisk coconut sugar and eggs with until well-combined and the mixture becomes lighter and fluffy, about 5 minutes.
- Add melted chocolate and whisk until combined.
- Sift almond flour, cocoa powder, and salt through a fine mesh sieve into the chocolate mixture.
- Fold the dry ingredients into the chocolate-egg-sugar mixture until well combined.
- Fold chocolate chips, if using, into the brownie batter.
- Pour the batter into a parchment-lined 8x8 inch baking pan and spread evenly.
- Remove nut butter shapes from the freezer, peel off the parchment, and place evenly throughout the top of the brownie batter.
- Cook for 18 - 20 minutes or until a toothpick inserted comes out fudgy but mostly clean.
- Cool and enjoy!
Recipe adapted from The Loopy Whisk.