ALL THE FEELS ♡ RASPBERRY + DARK CHOCOLATE BROWNIES
Do you guys celebrate Valentine’s Day? Do you think it’s just a big marketing scheme designed to make you spend a lot of unnecessary money and feel pressured to make this day really special for your partner? Do you just love the whole thing and go crazy wearing a red sweater that day, making reservation at the best restaurant? Do you buy or expect the flowers and the chocolates?
I’m sort of in between. I like Valentine’s Day, but you definitely won’t be seeing me at a restaurant that night. Way too busy for me. Instead, I like to get a nice card from Kid Icarus, a local screen print studio, and write a thoughtful message in it. Jon and I will stay home, put some music on and cook together. We’ll make something simple. Usually a meal that reminds us of something we ate on a trip or during our first dates. No big gifts, just some quality time.
Then for dessert, we’ll have these brownies. This recipe comes together in one bowl, 10 minutes and requires absolutely no baking or decorating skills. I also realized that I unconsciously made these gluten and dairy free, but trust me, they taste like nothing is missing in there.
1/3 cup coconut oil
200g dark chocolate, broken into pieces
3 large eggs
1/3 cup maple syrup
1 cup almond flour
1 tbsp cacao powder
1 tsp ground espresso coffee (optional)
1/2 tsp salt
a few fresh raspberries
a sprinkle of cacao nibs and sea salt (optional)
Heat the oven to 350°F. Grease a small cast iron skillet or a 7-inch round pan. Melt the chocolate and coconut oil together in the microwave 15 seconds at a time, mixing well between each. Place the eggs and maple syrup in a bowl and mix with a spatula. Add the melted chocolate and oil and stir again until combined. Add the rest of the ingredients to the bowl and stir until evenly distributed. Transfer the batter to the prepared dish and top with a few raspberries and cacao nibs.
Bake for 25-30 minutes, until the centre of the brownie no longer jiggles and is just set to the touch. Sprinkle with a generous pinch of sea salt. Let the brownies completely cool if you want to remove them from the pan. You can also eat them straight out of the oven with melting ice cream on top.
Hi! I’m Steph. Originally from Montréal, I moved to Toronto in 2015. I spend my days working at the most quaint Swedish coffee shop making cinnamon buns and adding cardamom to everything I bake. In this blog, I want to share with you recipes that remind me of home, travel stories filled with new food discoveries and the restaurants, coffee shops and bakeries I love to visit most in my new city.
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