Fudgy Elderberry Swirl Brownies
- Jan 31, 2019
This dairy-free, gluten-free Fudgy Elderberry Swirl Brownie recipe is perfect for when you want a decadent treat with cleaner ingredients. Bonus points for the added benefits of mykind Organics Elderberry Syrup.
Serves: 12
Ingredients
Use Organic if possible
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2 cups dairy-free dark chocolate chips
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3 eggs at room temperature
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2/3 cup organic cane sugar
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1 tsp vanilla extract
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½ cup gluten-free baking flour
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¼ tsp salt
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1/8 tsp baking soda
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½ tsp baking powder
Elderberry Sauce:
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1 cup fresh raspberries
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¼ cup organic cane sugar
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1 Tbsp of water
Preparation
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Line an 8-inch square baking pan with parchment paper.
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Preheat oven to 350 degrees.
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In a saucepan, combine raspberries, sugar, water and elderberry syrup.
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Mash the raspberries with a spoon and stir until combined.
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Bring the sauce to a simmer for a few minutes on medium heat and then turn the heat off. Set aside.
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In a larger saucepan, melt coconut oil and chocolate chips over low heat, stirring until completely smooth.
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Place in fridge for 5 minutes.
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In a separate bowl, whisk eggs, sugar and vanilla.
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Slowly pour wet ingredients into cooled chocolate mixture, alternating between pouring and stirring.
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Add the flour, salt, baking powder and baking soda and stir until combined.
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Pour the batter into prepared baking pan.
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Using a spoon, drop dollops of raspberry sauce over the top and swirl with a knife in a zig-zag direction.
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Bake for 30 minutes.
