These delicious Gluten-Free Chocolate Raspberry Brownies are a chocolate lovers’ delight – fudgy, decadent and so easy to prepare.
Why we love this recipe:
Chocolate and raspberry are one of my favourite combinations – they just work so well together! If you are a fan of chocolate, then this is definitely the recipe for you!
These Chocolate Raspberry Brownies are easy to prepare and produce the most amazing result. They have the delicious, fudgy, slightly gooey centre as a brownie should, with a slightly crisp exterior.
Enjoy the brownies once they have cooled with a cup of tea or coffee, or serve them warm for dessert with my No-Churn Vanilla Ice Cream. The contrast of warm and cold, the ice cream slowly melting onto the warm brownie is utter bliss!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Dark Chocolate – use a good quality dark cooking chocolate.
Butter – adds to the depth of flavour and texture of the brownies. We use unsalted butter in this recipe.
Brown Sugar – we use light brown sugar, which adds a lovely caramel flavour.
Eggs – I use large free-range eggs. The eggs add structure and richness.
Vanilla – for the best flavour, be sure to use naturally extracted vanilla, not artificially flavoured.
Corn Flour and Rice Flour – these flours are Gluten-Free, and allow us to produce the most delicious texture of brownie.
Raspberries – fresh or frozen work fine for this recipe. If you use frozen raspberries, there is no need to defrost them.
White Chocolate Chips – we love the contrast of colour and taste in the brownies, however, you could certainly use milk or dark chocolate chips if you prefer.
Step by Step Instructions:
Start by pre-heating your oven and lining your tin with baking paper.
- Put the chocolate and butter into a large bowl and place over a saucepan of barely simmering water. Melt chocolate and butter then remove from heat.
- Add the brown sugar to the melted butter and chocolate and mix.
- Add your eggs and mix well.
- Stir through the vanilla and flour.
- Lastly, add the white chocolate chips and the raspberries and gently stir.
- Pour your mixture into the prepared brownie pan.
- Bake until just cooked – see notes on how to test.
- Allow to cool completely, and then cut and enjoy!
Tips for Success and FAQs:
Because of the addition of raspberries, the brownies are best consumed within the first 48 hours of making them. Store in an airtight container.
You can – we actually have a similar recipe you may like to follow, which focuses solely on chocolate!
You can find the recipe here: Decadent Chocolate Brownies
Unlike cakes, you do not want to wait for the toothpick or skewer to come out clean to know when the brownies are done. I bake my Chocolate and Raspberry Brownies for 40 minutes, however all ovens vary.
I recommend checking the brownies after 30 minutes, then every five minutes after that. Use a very thin skewer to test. You don’t want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. It will continue cooking a little further after removing from the oven. The top will have risen slightly, the edges will feel cooked and the centre soft but not liquid. Unfortunately, if you treat it like a cake and the skewer comes out clean it will be overcooked.
More delicious recipes for you to try:
Love chocolate and raspberry as much as we do? Here are some more recipes featuring these fantastic ingredients:
- Chocolate Raspberry Tarts
- Gluten-Free Pear and Raspberry Cake
- Vegan Chocolate Mousse
- Chocolate Peanut Butter Banana Bites
- Vegan Chocolate Cupcakes with Vegan Chocolate Frosting
- Chocolate Sour Cream Cake
- Vegan Chocolate Cake
- Peach, Raspberry and White Chocolate Muffins
- The Best Chocolate Muffins
- Triple Chocolate Cherry Fudge
- Chocolate Coated Strawberries
I hope you enjoy these scrumptious Chocolate Raspberry Brownies. Let me know when you give them a try in the comments below!
Alex xx
Gluten-Free Chocolate Raspberry Brownies
Please note:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results. All oven temperatures listed are for fan forced.
Ingredients
- 125 g (4.4 ounces) dark cooking chocolate See Note 1
- 125 g (½ cup) unsalted butter
- 255 g ( 1 ¼ cup) light brown sugar
- 3 large eggs – beaten
- 1 teaspoon vanilla extract
- 50 g (⅓ cup + 2 tsp) rice flour See Note 2
- 50 g (⅓ cup + 2 tsp) corn flour See Note 3
- 1 cup white chocolate chips
- 1 cup raspberries See Note 4
Instructions
- Preheat your oven to 180 Degrees C (355 F).
- Line a 27cm x 18cm (11″ x 7″) tin with baking paper.
- Put the chocolate and butter into a large bowl and place over a saucepan of barely simmering water. Melt chocolate and butter, and then remove from heat.(Alternatively – melt together in a microwave, being careful not to burn.)
- Add the sugar to the melted chocolate and butter, and mix well.
- Add the beaten eggs, and quickly mix to combine well.
- Add the vanilla and sift the flours into the mixture, and stir to ensure all of the ingredients are combined.
- Carefully fold in the white chocolate chips and raspberries.
- Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
- To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The brownie will continue cooking a little further after removing from the oven. Don’t look for the skewer to come out clean; the brownie will be overcooked at that stage.
- When cooked, remove the tin from the oven and leave the brownie in the tin until completely cool. Cut brownie into pieces and enjoy!
Notes
- Use a good quality dark cooking chocolate. My preference is for a 70% cocoa cooking chocolate.
- I use rice flour which I purchase from an Asian grocer. It is very finely ground. Some rice flour which is available in supermarkets is very gritty. If in doubt, always sift your flour!
- Ensure your corn flour is marked as gluten-free if required. (Some corn flours use wheat and not maize.)
- Use fresh or frozen raspberries. If using frozen, there is no need to allow them to defrost.
- For the most accurate results when baking, we recommend weighing your ingredients using a kitchen scale.
- Please note, the nutritional information is based on the brownie being cut into 12 pieces, and one being enjoyed as a serve. It does not include what the brownie is served with.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Kasia Poutama
I tried this today using a standard gluten free flour and also tried a boxed gluten free brownie mix to compare. And this recipe is so divine! They are the perfect texture , fudgy and soft . I used 1 cup of sugar vs 1 & 1/4 . It’s still sweet. I also used 200g of chocolate just bc I wanted to use the whole bar I had. I would probably add less sugar next time and the same amount of chocolate. I added 1/4 tsp of instant coffee to enhance the chocolate. They are perfect! Thank you ☺️
Alexandra
Hi Kasia, thank you for the fantastic feedback on the Chocolate Raspberry Brownies. I am so pleased that you enjoyed them and customised them to suit your taste. 🙂
Maria Kember
Hi Alexandra, I’m guessing I can makes these Brownies with ordinary flours. Also, could I use Macadamias instead of the white chocolate. Not a fan of white choc. Thank you.
Alexandra
Hi Maria,
Regular flour is fine to use, but it won’t have as great a consistency as the rice/corn combination does, which gives the brownies an ideal texture. Absolutely fine to use some macadamias also – that would be delicious! Kind regards, Alex
Kylie
Thanks for adding to my brownie obsession! The kids loved these!
Alexandra
That’s great, Kylie – thank you!!