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Gluten-Free Chocolate Raspberry Brownies

These delicious Gluten-Free Chocolate Raspberry Brownies are a chocolate lovers' delight - fudgy, decadent and so easy to prepare.
Course Afternoon Tea, Dessert, Morning Tea
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 12 people
Calories 291kcal
Author Alexandra


  • 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


  • 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!


  1. Use a good quality dark cooking chocolate. My preference is for a 70% cocoa cooking chocolate.
  2. 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!
  3. Ensure your corn flour is marked as gluten-free if required. (Some corn flours use wheat and not maize.)
  4. Use fresh or frozen raspberries. If using frozen, there is no need to allow them to defrost.
  5. For the most accurate results when baking, we recommend weighing your ingredients using a kitchen scale. 
  6. 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.


Calories: 291kcal | Carbohydrates: 38g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 72mg | Sodium: 39mg | Potassium: 107mg | Fiber: 1g | Sugar: 30g | Calcium: 59mg | Iron: 1mg