Rich, fudgey brownies topped with a sweet raspberry buttercream. I made these for my Dad’s birthday recently- no one noticed they were (mostly) healthy!
Preheat oven to 350F
Lightly coat a 9×9 baking pan with butter (or cooking spray of choice)
Combine the following dry ingredients:
- 1.5 cups whole wheat flour
- 1 cup baking cocoa, sifted
- 2 T fresh ground coffee <- don’t skip this ingredient, it intensifies the chocolate flavour
- 1 tsp baking powder
- 1/2 tsp sea salt
In a separate bowl, mix
- 1/2 cup honey
- 1 cup unsweetened applesauce
- 2 tsp vanilla
- 2 eggs
Add wet ingredients to the dry mixture, stir until well combined. Bake for 25-30 mins.
Frosting:
Combine 2 cups confectioners sugar & 1/3 cup softened butter. Slowly add 2-3 T milk & 1 tsp vanilla until desired consistency is reached. Stir in 1/4 cup fresh, mashed raspberries. Spread onto slightly cooled brownies, then quick! – Grab a fork & enjoy them while they’re warm.
Living Mint Green 