34 In Recipes/ Gluten Free/ Dietary Concern/ Dairy Free/ Refined Sugar Free/ Grain Free/ Sweet Treats/ Paleo/ Baking/ Vegetarian/ Soy Free

Chocolate Raspberry Brownies (Paleo & Gluten Free)

Close up of chocolate raspberry brownies in baking tray

These gluten free & paleo chocolate raspberry brownies are everything you ever wanted in a brownie – fudgy, moist and chocolatey all balanced perfectly against the sharpness of delicious raspberries.

These brownies are not only gluten free but grain free, dairy free and refined sugar free making them a delicious treat that is paleo friendly too.

Sometimes in life you need treats (everything in moderation eh?) and these decadent rich chocolate raspberry brownies fit that bill perfectly!

The fudgy moist chocolatey goodness melts in your mouth which goes nicely against the tartness of the raspberries.

We have been suffering from a bout of the “after holiday blues” after our recent trip to Bali….It always takes me a little while to get over holidays and adjust to “normal” life again. Endless grey skies and rain unfortunately has not been helping….

After weeks and weeks of rain we finally had a week of sunshine – yay! It is amazing how much better and brighter life seems with a little bit of sun!

With the much needed sunshine came a couple of trips to the beach, walks outside, some time spent at home gardening and baking – all of which seemed to work wonders at lifting my spirits!

I have added a LOT of raspberries to this recipe as I am a massive raspberry fan and just love the sharpness they provide against the rich chocolate flavour.

Chocolate and raspberry has to be one of my go to favourite sweet combinations – I just love it! Chocolate and salted caramel comes a close second….

What is your favourite chocolate combination?

Chocolate raspberry brownies stacked on plate

Additional Recipe Notes for making Chocolate Raspberry Brownies

Now it is definitely NOT raspberry season here in New Zealand as we are just coming out of Winter!

I have used frozen raspberries in this recipe, fresh raspberries could work too but frozen raspberries seems to work much better and add some extra moistness into the brownies giving them an extra gooey texture.

How to layer the raspberries for these chocolate raspberry brownies:

I have divided the serving of raspberries into three components as I like having the extra intense raspberry layer on top.

Stir 1/2 cup raspberries into the mixture, then add 1 cup of raspberries on top of the prepared batter (these will sink in when baking but give the top of the brownie a layer of cooked raspberries just below the surface).

The final layer of raspberries are placed on top of the brownie after it is cooked and slightly cooled to make the brownies look like the picture below.

Tray with chocolate raspberry brownies

If you are looking for other tasty recipes with raspberries and chocolate you may like to try my Raw Raspberry Tartlets or for other paleo treats check out No Bake Pina Colada Slice or Lemon Almond Coconut Cakes with Whipped Coconut Cream.

I hope you enjoy this recipe! Please let me know how you got on in the comments below, I love hearing from you!

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

Have a lovely week!

Hope x

 

Serves 12 brownies

Chocolate Raspberry Brownies (Paleo & Gluten Free)

A rich and fudgy chocolate paleo brownie with raspberries

15 minPrep Time

20 minCook Time

35 minTotal Time

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5 based on 10 review(s)

Ingredients

  • 1/3rd cup coconut oil, melted and cooled
  • 3 large eggs
  • 1/2 cup coconut sugar*
  • 1 tsp vanilla essence
  • 1/3rd cup unsweetened cocoa powder or raw cacao powder sifted*
  • 1/2 cup almond meal/almond flour
  • pinch of sea salt
  • 1/2 tsp baking soda
  • 1/3rd cup chocolate chips (dairy free)
  • 1.5 cups frozen raspberries, roughly chopped
  • Topping
  • 1/2 cup frozen raspberries, roughly chopped into small pieces

Instructions

  1. Preheat oven to 180°C/355°F.
  2. Line a 8 x 8 inch baking pan with parchment/baking paper.
  3. In a medium sized bowl mix whisk the eggs, then add in the cooled coconut oil, coconut sugar and vanilla and mix together.
  4. In a separate bowl mix together the dry ingredients.
  5. Add the dry ingredients to the wet ingredients and stir until combined. Add the chocolate chips and 1/2 cup of the frozen raspberries and stir through.
  6. Pour the batter into the prepared baking tin.
  7. Add the remaining 1 cup of chopped frozen raspberries to the top of the batter evenly. (These will sink in when baking, see note in blog post above)
  8. Cook for 20-25 min. (20 minutes if your prefer your brownie to be more fudgy, 25 min if you prefer it firmer). You want it to be set around the edges and just set on top but still fudgy in the middle.
  9. Leave to cool for 10 min then add the other 1/2 cup of frozen raspberries to the top of the brownie evenly. Wait until cooled before cutting and serving.

Notes

The brownies will have a slightly more bitter chocolate taste (which I quite like) if using raw cacao powder compared to unsweetened cocoa powder. Once you have mixed all of the ingredients together taste the batter and add more sugar or sweetener if desired.

Tags

Cuisines
American
Courses
Dessert
Cooking
Baking
Diet
Paleo
vegetarian
ovo vegetarian
pescetarian
Allergy
gluten free
wheat free
peanut free
sesame free
Dairy-Free
seafood free
mustard free

Nutrition

Calories

177 cal

Fat

12 g

Carbs

16 g

Protein

3 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
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https://lovefoodnourish.com/chocolate-raspberry-brownies-paleo-gluten-free/

 

 

 

 

 

 

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