These dense, gooey and chocolatey brownies are made with ground almonds and coconut sugar, so they are a little lighter and more nutrient-packed than your average brownie. I almost always make these with chia seeds in place of the eggs, which makes them vegan too. If you use chia seeds you’ll need to add a little baking powder to make sure the brownies rise. Frozen raspberries work really well here, and in the summer I sometimes make these with pitted halved cherries too. If coconut sugar is...
