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.
1⅓cupsSemisweet (Dark) Chocolate - chopped or chips
1cupRaspberries
Instructions
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.
Bake for a further 15-20 minutes until the edges are starting to crack, the brownies look set, and a toothpick inserted into the center of the pan contains crumbs but no raw batter.
Remove brownies from oven and cool completely before cutting and serving
Nutritional information is provided as a courtesy only and should be taken as an estimate rather than a guarantee. Ingredients can vary and the Family Food Kitchen can't guarantee the accuracy of this information.