These dark and fudgy raspberry brownies are gluten-free, easy to make, and loaded with tangy fresh raspberries that complement the sweet chocolate so well. Perfect as a snack or an indulgent dessert with homemade ice cream.
Super quick to make and bake, these moreish raspberry brownies are studded with fresh tangy raspberries and best of all they’re gluten-free!
✔️ Why should you try it?
- Quick and easy to make
- Can be served as a dessert with ice cream
- Dark Chocolate – 70% cocoa solids is best for this recipe.
- Butter – 250g of unsalted butter.
- Vanilla Extract – gives the brownies a lovely depth of flavour.
- Caster Sugar – or use half caster sugar and half light brown sugar.
- Eggs – 3 large eggs.
- Ground Almonds – helps make the brownies fudgy and moist.
- Raspberries – 125g of fresh raspberries are needed for this recipe.
One: Melt the butter and chocolate together in a large saucepan over a medium heat then beat in the sugar. Take off the heat and allow to cool for a few minutes.
Two: Beat in the eggs until fully combined and add the vanilla extract.
Three: Next, stir in the ground almonds.
Four: Finally fold in the raspberries and pour the brownie mix into a 20 x 30 cm baking tin lined with baking paper. Bake in the oven for 30 minutes and allow to cool completely before cutting into squares.
🍴 Serving suggestions
I like to serve these flourless raspberry brownies just as they are, cut into large bars, and enjoyed with a glass of cold milk. I sometimes serve the brownies for pudding with a scoop of homemade honeycomb ice cream.
My eldest daughter often requests these brownies as her birthday ‘cake’, which suits me just fine, as I don’t have to faff around with icing and decorating a cake!
Vary the fruit by adding blueberries or blackberries instead of raspberries. You could also use frozen raspberries instead fresh (there is no need to defrost them).
Dried fruit like cranberries or raisins could also be added in place of the fresh raspberries.
For added texture, a handful of chopped walnuts would make a lovely addition, as would white chocolate chips (about 50g would be about right).
The cooled, cut brownies can be stored in an airtight tin or container for up to 5 days. Alternatively they can be frozen for up to 3 months.
Brownies will cut into squares much more easily if they are completely cool. I usually try and leave them overnight in their tin, but at the bare minimum, they should be left to cool for 1 hour before slicing.
However, if you’re serving the brownies as a warm pudding, they can be served straight out of the oven.
The key is not to overcook the brownies. Take them out of the oven when they just start to pull away from the sides of the tin but the middle is only just set. Once cooled they will firm up and can be sliced into squares.
Some more sweet treats you might like;
- Easy Nutella Brownies – rich and chocolaty in taste with a soft, fudgy and dense texture.
- Chocolate Honeycomb Tiffin – a rich and delicious no-bake chocolate honeycomb tiffin studded with crushed Crunchie bars.
- Chocolate Courgette Muffins – the perfect way to use up a glut of courgettes from your garden or allotment.
- Dark Chocolate Orange Brownies – crisp top and gooey middle with segments of Terry’s chocolate orange for good measure.
- Gingerbread Brownies – full of winter spices they’re simply out of this world delicious!
- White Chocolate and Cranberry Brownies – rich, dark and fudgy chocolate brownies with a festive twist!
- Peanut Butter Swirl Brownies – rich, fudgy and swirled with creamy smooth peanut butter, these decadent peanut butter swirl brownies are sure to become a real hit!
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Raspberry Brownies (Gluten-Free)
- 30 x 20 cm baking tin
- Baking Paper
- 250 g Dark Chocolate broken into pieces
- 250 g Butter
- 200 g Caster Sugar
- 2 tsp Vanilla Extract
- 3 Eggs large
- 150 g Ground Almonds
- 125 g Raspberries
- Preheat the oven to 170°c (150 fan) and line a 30 x 20 cm baking tin with baking paper.
- Melt the chocolate and butter in a large saucepan over a medium heat. Beat in the caster sugar then remove from the heat.
- Allow to cool for a few minutes before beating in the eggs and vanilla extract.
- Mix in the ground almonds before carefully folding in the fresh raspberries.
- Pour the brownie mix into the tin and bake for 30 minutes. Allow to cool completely (preferably overnight) before cutting into squares.