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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


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


  • 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


  • 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