Did I mention I’m drowning in raspberries? Like seriously drowning. My freezer is pretty much full of raspberries. Now I’m not complaining, but I really need something to do with them. I do have a few more raspberry posts coming up soon but I didn’t want to overwhelm you with raspberries all at once so I’m spreading them out a little.
Just as a teaser I made a couple raw raspberry treats, one with a raw shortbread base(which I think is the first raw dessert my hubby has really enjoyed!) and one with raw brownies, like the raw vegan version of these. SO good! You’ll just have to stay tuned for those
I could really use your input though. What would you like to see done with raspberries? On my list to try before the fresh ones run out are scones, a fresh raspberry tart(but what kind of creamy filling to use?) and some healthy mini breakfast tarts. But we’ll see how those turn out before I decide to post them.
I don’t know if I mentioned it before, but raspberries used to be my least favorite berry. Blueberries and blackberries and of course strawberries were always on the top of my list and living in the Lower Mainland blueberries and blackberries were a lot more readily available. Now that raspberries are more readily available I find myself liking them more and more. But I definitely wouldn’t say no to a whole bunch of blackberries! What are your favorite berries?
Enough about berries! These brownies are to die for! Honestly, they are so incredible. Again, I need to thank Erin from Texanerin Baking for opening my eyes to how incredible a whole wheat brownie can be. Obviously the recipes I tried before I tried hers were inferior because I never got one that was good enough. Hers were perfect on the first try. I adapted this recipe from the recipe I used for the Greek Yogurt Swirl Brownies except I didn’t put these in the fridge. If you’ll remember I put those ones in the fridge for easier cutting but I thought it made them look drier than they actually are. I was right. Check out the gooeyness on these! Yum!
I think these would be so incredible with strawberries too. I can’t wait till strawberry season next year to give it a try. I loooooove fruit and chocolate so I’m trying to think of what to try next. What do you think? What other fruit would work well in brownies?
So, you’ll notice above I threw in a couple pictures on the brownies without anything on top just to show you. The swirl isn’t really swirly, it’s more like a raspberry topping that kind of soaks into the brownies. Most fruit swirl brownies I’ve seen use jam on top, but I didn’t want the extra sugar. I want to taste the berries, not a pile of sugar, you know?
Trust me, these are packed with berries and that is definitely a good thing Enjoy!
- ½ C salted butter, melted
- 1 C sucanat(or brown sugar)
- 2 large eggs
- 2 tsp vanilla
- ½ C + 2 tbsp unsweetened cocoa powder
- ¾ C whole spelt flour(or white whole wheat or whole wheat pastry flour)
- ¼ tsp sea salt
- ⅓ C semi sweet chocolate chips
- 1¾ C fresh raspberries(or slightly more frozen raspberries, thawed and drained), divided
- 2 tbsp honey
- Preheat oven to 350 degrees. Prepare an 8×8 square baking dish by lining with parchment(only if desired).
- In another bowl combine the melted butter and sugar and stir well. Add in the eggs and vanilla and stir again.
- Add the cocoa powder, flour and sea salt and stir until combined. Fold in the chocolate chips and ¾ C fresh(or still frozen) raspberries, using slightly less if using frozen berries. Place batter in baking dish and smooth out to the edges.
- In a small bowl mash 1 cup of raspberries together with the honey. If using frozen raspberries, thaw and drain before mixing in the honey. Pour the mashed berrries over top and using a spoon, press and swirl into the batter.
- Place in the oven and bake for 32-35 minutes until the edges that aren’t covered with berries start to brown(middle will still be gooey). Remove and cool before slicing and serving. Place in the fridge until cold for easier slicing.