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Preheat oven to 350 degrees Fahrenheit
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Spray or grease a 9 x 13 brownie pan with coconut oil
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Combine brownie mix with melted coconut oil and hot water. Mix thoroughly with large spoon
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Add 2 eggs and mix until all ingredients are combined (NOTE: If your eggs are cold, tiny white coconut oil crystals will likely form in your mix when stirring; it will still taste fine, but room temperature eggs are preferable)
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Spread batter in greased pan and distribute evenly
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Bake for 30 minutes
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While brownies are baking, make raspberry compote
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Muddle together fresh raspberries with the coconut sugar. The mixture should come together fairly quickly; mix until it looks like a chunky jam
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Once brownies are done and have cooled for about 30 minutes, top with raspberry compote
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Cut brownies into even squares and refrigerate