These super easy Raspberry Brownies are gluten free and are made with almond flour. They make the perfect morning or afternoon tea treat!
Gluten free chocolate raspberry brownies are my latest obsession as they are so easy to make and they taste amazing!
Not only are they gluten free, but they are also dairy free and refined sugar free with a small amount of maple syrup added.
I like to bake a batch and store them in my freezer, so I can warm a piece up in the microwave to have for afternoon tea. They would also be great to serve to guests for morning or afternoon tea.
Raspberries are one of my favourite fruits and they have so many health benefits.
WHY YOU WILL LOVE THIS RECIPE
Gluten & dairy free - suitable for people with gluten and dairy/lactose intolerances.
Healthy wholefood ingredients - which are easy to find at any supermarket, health store or food markets.
Easy to make - it is a very easy recipe to make and requires minimal kitchen tools.
INGREDIENTS YOU NEED
- Coconut oil
- Maple syrup or your favourite sweetener
- Vanilla extract
- Eggs - room temperature preferably
- Almond flour/meal
- Cacao powder
- Baking powder
- Sea salt
- Frozen or fresh raspberries
RECIPE TIPS & FAQS
Make sure the eggs have been kept at room temperature before using and are not cold. The mixture will mix more evenly and you will get more volume. If you are ever wondering why your baked desserts look flat then this could be the reason.
When the raspberry brownies are super warm they may break apart easily. So I recommend allowing them to cool in the tin for at least 10 minutes and then on a wire rack for a further 15-20 minutes.
You can store in your fridge for 4-5 days or in your freezer for 3 months when stored correctly.
Looking for other raspberry recipes? Try these:
Lastly, I would love to hear from you if you make this recipe. You can either leave a comment and/or give this recipe a rating! If you do make this recipe, please tag me on Instagram! It really makes my day when I see your creations of my recipes.
- ½ cup coconut oil melted
- ¼ cup maple syrup
- 1 teaspoon vanilla extract
- 2 eggs (large) room temperature preferably
- 1 cup almond flour
- ½ cup cacao powder
- 1 teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup frozen raspberries Fresh also works
- Pre-heat. Pre-heat the oven to 175C/350F
- Add Wet Ingredients. Add the coconut oil, maple syrup and vanilla extract to a medium sized bowl, whisking to combine. Then, add the eggs and whisk to combine.
- Add Dry Ingredients. Add the almond flour, cacao powder, baking powder and salt to the bowl and mix well to combine.
- Add Raspberries. Fold ¾ of the raspberries into the mixture.
- Pour Batter. Pour or spoon the brownie batter into a lined square baking pan (approximately 20x20cm)
- Bake. Place the rest of the raspberries on the top and bake in the oven for approximately 35 minutes or until a skewer/toothpick comes out clean.
- Cool. Allow to cool in the baking in for 10 minutes, before allowing it cool further on a wire rack for 15-20 minutes.
- Store. Store in the refrigerator for 4 days or in the freezer for up to 3 months, when stored correctly.
- The 30 minutes additional time is the recommended time to let these brownies cool before slicing.
- Make sure the eggs have been kept at room temperature before using and are not cold.
- When the raspberry brownies are super warm they may break apart easily. So I recommend allowing them to cool in the tin for at least 10 minutes and then on a wire rack for a further 15-20 minutes.
- You can store in your fridge for 4-5 days or in your freezer for 3 months when stored correctly.