March 15, 2017

Chocolate Raspberry Brownies

First up a little sidenote: I thought it would be fun to make these in a skillet too, and then got totally carried away looking at skillets… it happens to me often 😉  Some people shop for clothes in weak moments, I shop for cast iron. There you go. But I found THE cutest mini cast iron skillets by my favorite brand Lodge on Amazon.  I’m not sure how they’re so low priced right now but snap. them. up. guys. I’m going to!! Somehow buying 8 is cheaper that buying 6 (huh?!), and they’re only $35 for a set, so I’m going to concoct some mini skillet goodies with them! Cos individual desserts win my heart!  Now back to brownies.




1 tablespoon coconut oil

2 tablespoons almond butter

1 tsp vanilla

1 cup raw runny honey (you can also use coconut sugar, maple syrup or a combo but my personal fave is honey)

2 room temperature eggs

1/2 cup organic fair-trade cocoa

3/4 tsp baking powder

3/4 packed cup almond flour (Or THIS one for an organic version)

Good pinch pink salt

1/3 cup fresh raspberries halved



In a small pan on a (very) gentle heat melt together the coconut oil and almond butter, then stir in the cocoa and take them off the heat.  If your house is warm enough and they’re already melted just stir them together!

In a separate bowl whisk together the eggs, vanilla and the honey until they’re combined and fluffy, then pour in the cocoa mixture.  Whisk everything together until it’s smooth and completely combined.

In a third bowl mix the almond flour, baking powder and pink salt and then fold those into the wet mixture, then when they’re combined, add in the raspberries and stir just enough to distribute them evenly.

Line a 7″ square pan (I love THIS one for being stainless steel! You know me and non stick – I’m fully eradicating it from our house!) with parchment paper or use  7-8″ cast iron skillet for a skillet brownie…. and then just top it with ice cream right in the skillet and scoop it out from there.  Or split it into individual mini skillets for super cute personal desserts and top them with ice cream… hello!

Spread the batter out and pop them in a 350F oven and set your timer for 25 minutes. Every oven is different, but they’ll take between 25-30 minutes.  You want them to be set, but not solid like cake. Then let them cool in the pan before you cut them with a sharp knife!









2 Responses to “Chocolate Raspberry Brownies”

  1. The taste of the brownies were absolutely exceptional, everyone raved about the rich chocolate flavour, however, they turned out very dry with no moisture to them at all. I followed the recipe to a T and was wondering what recommendations you have to fix having bone dry brownies?
    Many thanks, A.

    • thewholefooddiary

      Hi Alice, I’m so sorry! I’ve tried them in a few ovens and they’ve worked fine but I’m thinking maybe your oven is extra fast? You could try cooking them for less time? These are on the cakier end of brownies so that they hold up well without gluten, but they are usually still soft and gooey! If you did everything according to the recipe then I’d assume it would have to be your oven, I’d try checking them 10 minutes earlier next time and seeing if they’re done!

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