Ingredients:

• 1 cup – Raspberries + 1 tbsp – Sugar
• 3/4 cup – gluten-free flour (or whole-wheat pastry flour)
• 1/2 tsp – baking soda
• 1/4 tsp – salt
• 1/4 cup – ground chocolate or cocoa powder
• 2 tsp – instant coffee
• Sift all of the dry ingredients into a bowl and set aside.
• Mix:
• The cooled Raspberry preserves
• 2 tbsp – maple syrup
• 3/4 cup – Sugar
• 2 tsp – vanilla extract
• 2 tbsp – flax meal plus 4 tbsp water, whisked together
• Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
• Stir in 1/2 cup – chopped, lightly toasted Walnuts

Method:

1. Place raspberries and sugar in a heavy-bottomed saucepan and cook, stirring and mashing with the back of your spoon, until the water has mostly evaporated and you have something that resembles preserves.
2. It is important to get the moisture out of the raspberries.
3. Sift all of the dry ingredients into a bowl and set aside.
4. In another bowl mix together the raspberry with the other ingredients.
5. Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
6. Stir in 1/2 cup chopped, lightly toasted walnuts
7. Prepare an 8 X 8-inch baking pan by lining it with aluminium foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are Bake. Spray some non-stick cooking spray on the foil.
8. Pour the batter in and, using a spatula or the back of a spoon, spread evenly in the pan.
9. Bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
10. After five minutes, lift out using the foil overhang as handles and place on a rack to cool thoroughly. Cut into squares.
11. Recipe courtesy: Holy Cow Vegan