Prep time: 10 minutes
Cook Time: 28 minutes
Total time: 37 minutes
1/2 cup butter
1 cup semisweet chocolate chips
1/4 cup cocoa powder, unsweetened
2 large eggs, room temperature
3/4 cup coconut sugar
1 1/2 teaspoon vanilla extract
1/4 teaspoon sea salt
1/3 cup all-purpose gluten free flour or all-purpose flour
1/3-1/2 cup World of Chia Fruit Spread Marion Blackberry Extra Fruit
1. Preheat oven to 350°F. Line an 8×8 baking pan with parchment paper, leaving an overhang on all sides to easily lift the brownies out of the pan or grease the pan.
2. In a double boiler over medium heat, melt butter when it’s melted halfway add chocolate chips. Stir in the cocoa powder until melted and mixture is smooth. Remove chocolate mixture to cool. Or microwave in 20 second increments and cool.
3. In the bowl of a stand mixer or medium bowl, add eggs one at a time and beat with an electric mixer at medium-high speed with the whisk attachment for about one minute, lower mixer speed and add the coconut sugar and beat until the mixture is thick and a tan color continue beating for another 2 minutes. Then add the vanilla extract and sea salt and mix until combined. Reduce speed to low and slowly add chocolate mixture and beat until blended then stir in the all purpose gluten free or all purpose flour and until combined.
4. Spread the batter in the pan and place dollops of Raspberry World of Chia on top and swirl with a knife then bake for 27-28 minutes until top is set, this brownie you don’t want to cook through completely in the middle as that will result in a dry brownie. You want the brownies to be just set. 5. Let brownies cool and cut into 16 pieces