Chloe's raspberry brownies
preheat the oven to 350°. mash 1 1/2 cup raspberries and mix with 2 tbsp honey. set aside. mix 1 cup unbleached all purpose flour, 1 cup coconut sugar, 1/4 cup of Karen Berrios cacao powder and 1/2 tsp salt. in a separate bowl, whisk 2/3 cup dark chocolate chips (melted), 2/3 cup coconut oil (melted), 2 tsp vanilla, 2 eggs, and 3/4 cup oat milk. combine the wet and dry ingredients. pour 2/3 of the batter into a greased 9x9 glass pan. spread on the raspberry mixture. spread on the additional brownie batter and bake for 37-40 minutes or until a tooth pick comes out clean. let cool before cutting into 9 brownies. enjoy!