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Gluten-free brownies with raspberry compote

Shortcut Gluten-Free Brownies w/ Raspberry Compote

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Edited Kitchen

Ingredients

  • 1 box Namaste Foods Organic Dark Chocolate Brownie Mix
  • 1/2 cup hot water
  • 1/2 cup coconut oil melted or softened
  • 2 eggs room temperature if possible
  • 2 cups fresh raspberries
  • 1 tbsp coconut sugar

Instructions

  1. Preheat oven to 350 degrees Fahrenheit
  2. Spray or grease a 9 x 13 brownie pan with coconut oil
  3. Combine brownie mix with melted coconut oil and hot water. Mix thoroughly with large spoon
  4. 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)
  5. Spread batter in greased pan and distribute evenly
  6. Bake for 30 minutes
  7. While brownies are baking, make raspberry compote
  8. Muddle together fresh raspberries with the coconut sugar. The mixture should come together fairly quickly; mix until it looks like a chunky jam
  9. Once brownies are done and have cooled for about 30 minutes, top with raspberry compote
  10. Cut brownies into even squares and refrigerate