These Raspberry Brownies (gluten free) are a chocolate lovers dream. They're the perfect flavor combination, with rich chocolate and tangy raspberries baked together into a fudgy brownie.
Who can resist a fudgy chocolate brownie? I know I can't. But there's another reason we love baking brownies at the Family Food Kitchen. Despite their intense flavor, they're just so easy to make.
In other words, they're perfect if you want something sweet but don't want to spend hours in the kitchen.
They're also impossible to mess up!
Why You Should Make These Easy Gluten Free Raspberry Brownies
- The recipe for these gluten free raspberry brownies is easily doubled, so it's ideal for batch baking. Enjoy some today and freeze the rest for later.
- With only 10 minutes of actual prep time, these easy raspberry brownies are great for baking with the kids.
- No fancy equipment is required. Just a mixing bowl and a spoon to beat everything together.
- Made with gluten free flour, these gluten free raspberry brownies are ideal for Coeliacs or anyone following a gluten free diet.
- Love brownies as much as I do? Then try my Kit Kat Brownies for die hard chocolate fans everywhere!
How to Make Gluten Free Raspberry Brownies
Find the full printable recipe below.
Melt the sugar, butter and salt together then stir in the cocoa powder and eggs.
Mix in the gluten free flour and baking powder along with most of the the chocolate chips.
Pour the batter into the lined pan and scatter the remaining chocolate chips over the top.
Bake for 15 minutes then scatter the raspberries over the top and bake for a further 15-20 minutes. Cool completely then cut and serve!
What is the difference between chocolate and cocoa brownies?
Both chocolate and cocoa brownies use the same basic ingredients - flour, sugar and eggs. The difference is in how you add in the chocolate flavor.
Cocoa brownies are softer and less sweet, but have a rich depth of chocolate flavor. Whereas melted chocolate brownies have a fudgy, chewy texture and tend to be lighter and sweeter.
I like to use a combination of both cocoa powder and chocolate chips in my chocolate raspberry brownies, that way you get the best of both worlds!
Can I use frozen raspberries to make brownies?
You can use fresh or frozen raspberries in these gluten free raspberry brownies. It's worth noting though, that frozen berries won't have the same texture and structure as fresh berries.
Chocolate Raspberry Brownies Ingredients
Find the full list and quantities in the recipe below.
Cocoa Powder - Cocoa powder adds a bitter note, which balances out the chocolate chips. I use Dutch processed cocoa powder which is readily available and darker in color with a smoother, more mellow flavor. If you're in the UK you can also use regular cocoa powder which has a rich, intense flavor and real acidity to it.
Gluten Free Flour - I use King Arthur gluten free flour (if you are in the UK then Doves Farm gluten free flour would be a good alternative). If you are not coeliac and not following a gluten free diet it's fine to substitute gluten free flour for regular all purpose flour.
Chocolate Chips- I use semi-sweet dark chocolate chips, which are perfect here as they're not too sweet. You can also use any variety of chocolate bar, milk or dark - just make sure you break it up to make it easy to melt
Raspberries - fresh raspberries add a burst of fruit flavor to these rich chocolate brownies.
Variations of Chocolate & Raspberry Brownies
- Vary up the fruit flavor and replace the raspberries with fresh blueberries, strawberries or cherries. You could also add in some cubed stone fruits like peaches or apricots for a fruity flavored twist.
- Dried fruits also work well in a brownie mix, try adding some dried cranberries, figs or apricots.
- For added crunch add some almonds or hazelnuts to the brownie batter. Both of these nuts work well with the fresh sharp flavor of raspberry and the rich intensity of chocolate.
Tips For Making Gluten Free Brownies
- If you like a fudgy centre don't over bake your brownies. When you first pull the brownies out of the oven they may seem under baked but they will continue to set as they cool down.
- All ovens are different so set a timer and keep a close eye on your pan.
- It can be hard to tell when brownies are done. Insert a toothpick into the center of the brownie and if you see raw batter on the stick they need more time. Place them back into the oven for 3 minutes and test again.
- The brownie is done when you can't see any raw batter on the stick. Note - you may see crumbs on the stick when the brownie is fully baked. That's fine - it's the raw batter which means they're under cooked.
- Tempting as it is, let the brownies cool completely in the pan before removing them. They will be much easier to cut when cool.
- When you cut your brownies into 16 squares, use a large carving knife. Size up where to cut the rows by first cutting the whole thing into 4 quarters. This way you’re more likely to cut even pieces.
How To Serve Gluten Free Raspberry Brownies
These gluten free chocolate brownies are packed full of flavor so keep things simple and serve a slice with your favorite cup of coffee or tea.
For a delicious dessert, serve them with a scoop of your favorite ice-cream or a spoon of freshly whipped cream.
Can you reheat Brownies to serve them warm?
You can definitely carefully reheat brownies to enjoy them warm. Preheat the oven to 350ºC, cover the brownies with foil and bake for around 10-15 minutes until they are warmed through to your liking.
Alternatively you can microwave them by covering one portion in loosely in saran wrap and reheating on full power for 20 seconds. Check if it’s warm enough - and keep cooking and checking in 10 second increments if not.
Can you Freeze Raspberry Brownies?
Yes absolutely! Brownies are great for batch baking and can be frozen for up to 3 months. Make sure they are fully defrosted before eating.
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What Do You Think?!
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More Easy Sweet Recipe Ideas
Easy Raspberry Brownies (Gluten Free)
- 1 cup Sugar
- 1 stick Butter
- ¼ tsp Sea Salt
- ¾ cup Cocoa Powder
- 3 Eggs - lightly beaten
- ¾ cup Gluten Free Flour - I used King Arthur
- 1 tsp Baking Powder
- 1⅓ cups Semisweet (Dark) Chocolate - chopped or chips
- 1 cup Raspberries
- Preheat the oven to 350°F or 180°C.
- Grease and line an 8 inch square pan with parchment paper or foil. The easiest way to do this is by cutting two strips of parchment paper which can crisscross each other. This makes it easier for you to lift the brownie out when baked.
- Melt the sugar, butter and salt together over a medium heat in a pan on the stove. Or use the microwave, cooking on full power for 20 second increments, stirring occasionally until everything is melted.
- Stir in the cocoa powder and lightly whisked eggs until fully combined.
- Mix in the gluten free flour and baking powder along with the chocolate chips. Reserve a ¼ of the chocolate to scatter on top.
- Pour the batter into the lined pan and level with a palette or cutlery knife.
- Scatter the reserved chocolate chips over the top and bake for 15 minutes.
- Scatter the raspberries over the top of the part baked brownies, pushing them down into the mixture lightly.
- Remove brownies from oven and cool completely before cutting and serving
This recipe was shared with the #cookblogshare community, which this week is kindly hosted by Chloe at Feast Glorious Feast