Raspberry dark chocolate gluten-free brownies

Raspberry dark chocolate gluten-free brownies

Fudgy dark chocolate & raspberry gluten-free brownies

The ultimate gluten-free brownie recipe – gooey, fudgy and intensely chocolatey. With just a small amount of gluten-free flour mixed with heaps of melting dark chocolate, muscovado sugar and fresh raspberries, this is an incredibly rich and squidgy brownie recipe. 

PREP TIME: 15 MINS

COOK TIME: 50 MINS

TOTAL TIME: 65 MINS

chocolate raspberry gluten-free brownies

Okay – it’s worth clearing up off the bat that this isn’t a ‘brownies made healthier’ recipe (check out my banana-based GF brownie pots for that). This is an all-in, super indulgent, ultimate chocolate-craving killer of a brownie recipe.

Oh, and it’s gluten free and dairy-free – but you wouldn’t know it. These brownies are so soft and fudgy that I literally cannot rave about them enough. They only use a very small amount of GF flour too, so there’s none of that strange grainy texture here. 

gluten-free thick dark chocolate brownies

Ingredients

Dark chocolate – this recipe uses A LOT of melted dark chocolate to make it so gooey. For best results, use a high quality 75-80% bar.

Vegan butter – to ensure this is dairy-free, I use vegan butter. However, you could swap to the regular version for the same results (personally, I really can’t tell the difference) 

Gluten-free flour & baking powder – I’ve used Doves plain white gluten-free flour, however you should be just fine to switch brands or blends (not to coconut flour though, as this is much more absorbent and might need some extra tweaking of ingredients)

Dark muscovado sugar – dark or brown sugar gives a softer, more fudgy feel as it seems to react to baking a bit differently from regular caster sugar

Eggs – this recipe uses 3 large eggs to bind the ingredients together. I haven’t experimented with egg substitutions for a vegan recipe

Unsweetened cocoa powder – …just in case this wasn’t already chocolatey enough! 

Fresh raspberries – the only thing better than an indulgently fudgy brownie, is a burst of fruity raspberry to cut through the richness of the chocolate. Mix them into the batter and then sprinkle a few on top before popping in the oven

Walnuts – nuts are a great thing to add to break up the squidgy texture with some crunch. Feel free to omit if you need a nut-free brownie recipe

 

gluten-free dark chocolate brownie chunks with baked raspberries and icing sugar

Method

Brownies are a great simple recipe to make, and this gluten-free version is no different. 

  1. Start by melting the chocolate and butter together in the microwave, on low power
  2. Then beat the eggs together with the sugar, until glossy. I like to use an electric mixer for this stage
  3. Combine the melted chocolate with the eggs, then add the flour, baking powder, cocoa powder and vanilla. Stir until smooth
  4. Add the walnuts and raspberries, giving a gentle stir so as not to break them up 
  5. Line a baking tin with greaseproof paper and pour the mixture into it
  6. Sprinkle some extra raspberries and chocolate chunks on top of the brownie mixture and press them down until flush with the rest of the mix
  7. Bake for 50-55 minutes. This stage needs some careful judgement, as the time may vary if you use a different sized tin or have spread the mixture thicker/thinner. The cooked mix will still be very gooey when removed from the oven (the clean skewer test doesn’t really work with this recipe), however it shouldn’t wobble if you shake the tin slightly – if it still behaves like a complete liquid, give it another 10 minutes cooking time and check again. Repeat these steps as necessary
  8. Leave to cool in the tin for at least an hour, then lift the brownies from the tin, using the edges of the baking parchment to get a hold, and leave to fully cool on a wire rack
  9. Cut into squares and enjoy
dark chocolate raspberry gluten free brownie squares

Storage instructions

Shelf-life – Once fully cooled, store the brownies in an airtight tin or container in a cool place at room temperature for up to 1 week. If this is still quite a warm environment, like during a hot summer, you will probably be better off keeping them in the fridge, as they are very gooey and may go quite melty if your house isn’t cool enough

Freezing – you should be absolutely fine to freeze these brownies for up to 5-6 months (however, they’re definitely best served fresh and slightly warm from the oven). Once fully cooled, layer the brownies in between sheets of baking paper and seal in an airtight container. To defrost, just remove from the freezer and leave at room temperature for about 2 hours until thawed

Fudgy raspberry & dark chocolate gluten-free brownies

This is the ultimate gluten-free brownie recipe - gooey, fudgy and intensely chocolatey. With just a small amount of gluten-free flour mixed with heaps of melting dark chocolate, muscovado sugar and fresh raspberries, this is an incredibly rich and squidgy brownie recipe
Course Dessert
Cuisine American, dairy free, gluten free
Keyword chocolate, gluten free
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 16 squares
Calories 297kcal

Equipment

  • Large mixing bowl
  • Medium microwave-friendly bowl
  • Electric hand mixer
  • Baking tray

Ingredients

  • 280 g (9.8 oz) dark chocolate
  • 250 g (9 oz) vegan butter
  • 3 large eggs
  • 150 g (5.2 oz) dark muscovado (or other brown) sugar
  • 85 g (3 oz) plain gluten-free flour e.g. Doves
  • 2 tbsp unsweetened cocoa powder
  • 80 g (2.8 oz) walnut halves, broken up
  • 100 g (3.5 oz) raspberries
  • 1 tsp baking powder
  • 1 tsp vanilla essence

Instructions

  • Preheat the oven to 140°C and line a 9 inch baking tin with greaseproof paper
  • Melt 230g of chocolate (leaving the remaining 50g to one side) and vegan butter together in a medium bowl by heating in the microwave on medium-low heat for about 2 minutes, removing every 30 seconds to stir
  • In a large mixing bowl, beat the eggs until fluffy, then add the sugar and continue whisking until thick and glossy (about 1 minute when using an electric hand mixer). Gently fold together with the melted chocolate mixture, then add the flour, baking powder, cocoa powder and vanilla essence and continue stirring gently until smooth and fully combined. Finally, add the walnuts and about ¾ of the raspberries, and give the mix one last stir
  • Pour the brownie mixture into the baking tin and scatter the remaining raspberries and chocolate (broken into small chunks) over the top, pressing them in so they are flush with the rest of the mixture
  • Bake for 50-55 minutes, or until the surface of the brownies has slightly hardened up. The inside will still be very gooey when a skewer is inserted, but the mixture shouldn't wobble too much when the tin is given a gentle shake (if it still resembles a liquid consistency, continue to bake until slightly hardened up, checking every 5-10 minutes to make sure the brownies haven't overcooked)
  • Remove from the oven and place the tin on a wire rack to cool for 1 hour, then pull the corners of the baking parchment to remove the brownies from the tin and leave until fully cool. Cut into squares and serve

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gluten-free dark chocolate brownie chunks with baked raspberries and icing sugar

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