"Chocolate Chip Raspberry Fudge Brownies" is a real mouthful, and so are these incredibly tasty brownies! Made from mostly "raw" ingredients, these brownies are extremely clean and have an irresistible fudgey texture.
Freeze dried raspberries give this recipe a real burst of tangy, fruit flavor. Using an entire bag of our Chocolate Chip coconut cookies will ensure that your brownies are packed with delicious soft coconut and tasty chocolate chips.
We can't think of a better way to spend a lazy Sunday than playing in the kitchen and bringing these Chocolate Chip Raspberry Brownies to life! They're sure to be a huge hit with everyone you're kind enough to share with!
What You'll Need
For the Raw Brownies:
- 1 cup walnuts
- 1 1/2 cup dates
- 1/2 cup raw cacao powder
- 2 tbsp hemp seeds
- 3/4 tsp vanilla extract
- Pinch of sea salt
For the Chocolate Chip Raspberry Center:
- 9 Emmy's Organics Chocolate Chip Coconut Cookies
- 1/2 package freeze dried raspberries
- 1 chocolate bar of choice
- 1/2 cup coconut milk (the thick part from a can)
For the Brownies: Pulse together all ingredients in a food processor until a chunky dough forms. Press half of the dough into the bottom of a parchment lined pan and set aside the rest. The size of the pan will decide the thickness of your brownies.
For the Chocolate Chip Raspberry Center: In a food processor, add the Emmys cookies. Pulse until a sticky dough forms. Add in the raspberries and pulse a couple times until they are combined. Press this mixture onto the brownie layer. Then, take the remaining brownie batter and press on top of the cookie layer.
For the Chocolate Ganache: Melt the chocolate and coconut milk together until smooth. Leave for a moment to thicken. Pour over the brownie layer. Sprinkle with some more crushed, freeze dried raspberries if desired and place in the freezer or fridge to set.
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