I’m starting this post out by saying, enough sweets! My goodness, have I been on a sweets kick lately or what? I guess I kind of go in phases, but to balance things out hopefully I’ll have a savory recipe next. These brownies may taste pretty amazing and I’m loving baking with raspberries, but for the record, raspberries are always best straight off the bush and still warm from the sun anyways.
The original recipe that I used for this comes from Mama Pea. I actually just got her cookbook in the mail and I’m hooked already. It’s really not just a cookbook(although there are so many recipes I just can’t wait to try) it’s really just an extension of her blog, which is awesome! I really love it and totally recommend it. I can’t wait to start trying some dishes from her book although I’ve made enough of her recipes in the past that I know they’ll all be just as good as they look.
When she first posted these brownies I think I made them three times in one week. Which is pretty amazing since my hubby doesn’t usually like chocolate, and especially not brownies or chocolate cake. Plus, I’m pretty picky about my brownies and love when they’re dense and rich. These don’t have the chewiness that I usually enjoy from regular brownies, but they’re perfect in every other way so I make an exception.
I have to say the original made with unsweetened applesauce instead of raspberries is amazing, but these were super yummy with raspberries too. And just wait till you smell them fresh out of the oven. You’ll want to dig in with a spoon 😀
Just a random question, has anyone else been craving fall flavors already? I mean it’s not even August and I want to start cooking with pumpkin and apples and other fall flavors. I have to restrain myself. I’d say in the last year and a half I’ve been trying to eat more seasonally and I find I’m craving flavors before they’re ready. It makes it that much more exciting to see things starting to show up at the farmers market 🙂
Recipe adapted from Peas and Thank You
- 3/4 C whole wheat flour(pastry flour from soft wheat or even regular whole wheat from hard wheat works fine too)
- 1/3 C cocoa powder
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 C mashed fresh raspberries
- 1/2 C + 2 tbsp sucanat, coconut sugar or brown sugar
- 1 tsp vanilla
- 1/4 C chocolate chips(optional, non-dairy for vegan brownies)
- 1/2 C fresh raspberries
Preheat your oven to 350 degrees. Prepare an 8×8 pan by spraying it lightly with oil. Set aside.
In a medium sized bowl combine the flour, cocoa powder, baking powder, baking soda and salt. In a separate bowl mix the well mashed berries, sugar and vanilla. Add the wet ingredients to the dry and mix until just barely combined before gently folding in the fresh berries and chocolate chips.
Pour into a prepared pan and bake for 20-22 minutes until the brownies pull away from the sides. Do not over bake! Cool completely before cutting. These are good served right away, but they are best the next day. Be sure to cover them as soon as they’re cool as they dry out fast.