Raspberry Brownies

These super easy raspberry brownies are gluten free and are made with almond flour. They make the perfect morning or afternoon tea treat!

5 from 3 votes

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Category: Cakes & Desserts

Cuisine: Western

Keyword: baked dessert, brownies, gluten free baking, raspberries

Prep Time: 5

Cook Time: 35

Additional Time: 30

Total Time: 1 10

Servings:

Calories: 145kcal

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 3/4 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.