1 cup raspberries + 1 tbsp sugar. Place 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. It is important to get the moisture out of the raspberries.
¾ cup gluten-free flour (if you want a cakier, fluffier brownie and are not worried about the gluten, use whole-wheat pastry flour or unbleached all-purpose flour)
½ tsp baking soda
¼ tsp salt
¼ cup ground chocolate or cocoa powder
2 tsp instant coffee
2 tbsp maple syrup
¾ cup sugar
2 tsp vanilla extract
2 tbsp flaxmeal plus 4 tbsp water, whisked
½ cup chopped, lightly toasted walnuts
Sift the four, baking soda, salt, baking soda and cocoa powder into a bowl and set aside. Whisk in the coffee.
In another bowl mix together the raspberry preserves, maple syrup, sugar and vanilla.
Whisk together until well mixed then add the flaxmeal mixture and mix well.
Add the flour-cocoa mixture to this in 3 batches, mixing well after each addition using a ladle or spatula.
Stir in the walnuts.
Prepare an 8 X 8-inch baking pan by lining it with aluminum foil. Leave an overhang on each side of the pan so you can easily lift the brownies out after they are baked. Spray some non-stick cooking spray on the foil.
Pour the batter in and, using a spatula or the back of a spoon, spread evenly in the pan.
Bake in a preheated 350-degree oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
After five minutes, lift out using the foil overhang as handles and place on a rack to cool thoroughly. Cut into squares.
Recipe by Holy Cow! at http://holycowvegan.net/2013/02/gluten-free-raspberry-chocolate-brownie.html