3/4cupwhole spelt flouror white whole wheat or whole wheat pastry flour
1/4teaspoonsea salt
1/3cupsemi sweet chocolate chips
1 3/4cupfresh raspberriesor slightly more frozen raspberries, thawed and drained, divided
2tablespoonshoney
Instructions
Preheat oven to 350 degrees. Prepare an 8x8 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 3/4 cups 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.