Fugdy raspberry brownies

Delicious fudgy brownies that are grain-free, gluten-free and refined sugar free.

Ingredients

50 g	Coconut flour
½ cup	Cocoa powder
155 g	Butter
3	Eggs, Free range
½ cup	Organic honey, Mild flavour, raw is best
1 tsp	Vanilla essence/extract
1 cup	Frozen raspberries (Main)

Directions

1. Preheat oven to 160C and line a 15 x 21cm baking dish with baking paper.
2. Simmer 1/2 cup raspberries gently, until soft and mush with a fork, cool.
3. Sift together coconut flour and cocoa
4. Melt butter and honey gently, cool slightly, beat in the eggs then stir in the simmered raspberries and vanilla.
5. Mix wet with dry ingredients.
6. Pour into the baking dish and dot with the remaining frozen raspberries.
7. Bake for 30 minutes, until a toothpick inserted into the center comes out clean.
8. Cool for in the pan for 10 minutes and carefully remove (baking paper included) and place on a wire rack to cool completely before cutting.
9. Store in an airtight container in a cool place. They can last 5 days, depending on greed!
10. paleowithcream.com