Updated: Oct 14, 2021
Believe it or not this recipe was done as a request! Yes I take requests for recipes. I was asked for chocolate brownies with raspberries and white chocolate somewhere in or on them. This just happened to be a very specific request. I was very happy for the excuse to make these treats because they were delightful.
1 Tbsp instant coffee
1 Tbsp boiling water
3/4 cup whole wheat flour
1/4 cup cocoa powder, sifted
1/8 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/4 cup coconut oil
2 tsp vanilla
1/4 cup honey
3 Tbsp almond milk
1/2 cup frozen or fresh raspberries
1 cup white chocolate chips
1 Tbsp coconut oil
Cocoa powder for optional dusting
Preheat oven to 350˙F. Line 9"x9" baking sheet with parchment paper.
In small container mix together instant coffee and water and set aside.
In large mixing bowl combine flour, sifted cocoa powder, salt, baking soda and baking powder. Stir until well combined. Whisk in 1/4 cup oil, vanilla, honey and milk. Fold in raspberries. Pour batter into prepared baking sheet and spread into even layer.
Bake for 15-17 minutes or until toothpick inserted into centre comes out clean. Let cool 5 minutes are room temperature before placing into freezer to cool fully.
While brownie is cooling. Combine chocolate chips and oil in a small pot and melt. Keep temperature on low heat to avoid burning. Heat until just melted and smooth. Once brownie is cooled. Poured melted chocolate on top. I rotated the brownie and let the chocolate run in all directions for even coating. Place into fridge until chocolate is set. Lift parchment paper out of dish to cut into as many squares as you would like, I got 16 out of mine. Optional garnish: Top with a dusting of cocoa powder. Store in fridge or freezer!
When cutting, allow chocolate to soften just a little to avoid cracking. Especially if you allow it really set and harden like I did. Also helps to run knife under warm water before each slice. And wash knife in between to keep white chocolate nice and clean!