Chocolate & Raspberry Brownies Recipe (Gluten Free Options)

by Kylie Foster July 17, 2019

Chocolate brownies are great but add raspberries and they're even better. If you've been looking for the ultimate brownie recipe then look not further as these chocolate and raspberry brownies are a bit special. The end result is a brownie with a lovely crunchy top, slightly chewy sides and moist, rich (but not too sweet) centre perfectly balanced with the tartness of the raspberries.

This is a large brownie recipe. Halve if you prefer and adjust the time to suit. 

Ingredients:

220 g dark chocolate (50% cocoa or greater)
250 g butter (I prefer unsalted but salted is good too)
2 cups golden sugar (or plain white sugar)
6 eggs (medium size)
1/2 teaspoon vanilla essence
1/2 cup cacao powder (or cocoa powder)
1/2 cup spelt flour (or stoneground or plain white or gluten free flour - see below)
150 g raspberries (fresh or frozen)

Method:

1. Preheat oven to 160oC.
2. Line a large baking dish (approx. 20 x 35 cm) with baking paper.
3. Chop the dark chocolate, add to a bowl with the butter and melt in a microwave or using a double boiler. If you use the microwave, make sure you use short bursts of around 30 s, stirring and then repeating until all is melted and combined. If the mixture gets too warm then you will need to leave aside to cool before moving to the next step.
4. Beat the eggs, sugar and vanilla essence together until thick and light in colour.
5. Add the melted chocolate and butter to the egg mixture and gently fold until well combined. You will find the chocolate mixture sinks to the bottom so be sure to scrape your spoon along the bottom of the bowl as you fold it together.
6. Sift the flour and cacao into the chocolate and egg mixture and gently fold until combined.
7. Pour into the lined baking dish, even out the surface and dot the raspberries on top. You can press the raspberries down a little but they will sink during cooking anyway.
8. Place in oven and cook for approx. 50-60 min. Your brownie will form a crunchy topping which can make it difficult to tell if the brownie is ready. When a knife or skewer comes out clean, your brownie is ready. Cool in the baking tray before removing and cutting. Sprinkle with icing sugar to serve.

This chocolate and raspberry brownie is delicious served with cream or yoghurt and few extra raspberries (thawed frozen raspberries are totally fine!). Also amazing on it's own with a cup of tea or coffee for a late afternoon snack.

Gluten free variation:

This brownie tastes amazing using a gluten free flour (this is my preference). There are a few options I've tried for this and all work well to replace the 1/2 cup of flour used in the recipe:

1. Use 1/4 cup tapioca flour and 1/4 cup of white rice flour. This is my preference and results in a good texture.
2. Make up a gluten free flour blend using 2 cups brown rice flour, 1.5 cups buckwheat flour and 1 cup of tapioca flour and store this in bulk. Use 1/2 cup of this blend.
3. Use 1/2 cup of a store bought gluten free flour blend.

Recipe notes:

We've baked this in a large baking dish but you can use two smaller dishes if you prefer - you could change things up a bit and add raspberries to one and white chocolate to the other.

I've used an even mix of both 50% and 72% cocoa dark chocolate in the brownies shown.

This brownie recipe is very forgiving if you bake it for too long as it's quite moist especially with the added raspberries.

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