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A layer of brownie, a layer of raspberry jam, and a layer of chocolate ganache make up these delicious Raspberry Truffle Brownies. Gluten-Free and vegan.
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Raspberry Truffle Brownies

A layer of brownie, a layer of raspberry jam, and a layer of chocolate ganache make up these delicious Raspberry Truffle Brownies. Gluten-Free and dairy-free. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 16 servings
Calories 229kcal
Author Tessa

Ingredients

Brownies

Chocolate Ganache

Instructions

Brownies

  • Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper. 
  • Melt your coconut oil in a glass measuring cup or small bowl. Set aside. 
    In a medium bowl, add cane sugar and eggs. Whisk for about 2 minutes. When color is a pale yellow, whisk in cooled coconut oil, followed by vanilla extract, water, and salt. 
  • Finally, whisk in cocoa powder and almond flour until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan. 
  • Using a spoon, dollop raspberry jam evenly over batter. With the back of the spoon, gently spread jam dollops out so that most of the batter is covered. 
  • Bake for 30-33 minutes. A toothpick test should come out with a few wet crumbs. Place on cooling rack. 
    You may find that the jam layer has bubbled up in places during baking. Use a toothpick or fork to pop them. 
  • When brownies have cooled, prepare chocolate ganache. 

Chocolate Ganache.

  • In a medium microwavable bowl, add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted (about two 30-second intervals). Stir until chocolate has completely dissolved. 
  • Pour ganache over cooled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours. 
  • Once set, remove brownies from pan, place on cutting board, and cut with a sharp knife. 
    Brownies should be stored in an airtight container. 

Notes

Adapted from Julia Turshen and The Washington Post
Please Note: Total time does not include 3 hours to chill in refrigerator and set. 

Nutrition

Calories: 229kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 101mg | Fiber: 3g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg