These gluten free raspberry brownies are rich, fudgy and packed with bursts of sharp raspberry flavour. Made with ground almonds instead of flour, they have a naturally moist texture and an intense chocolate taste that rivals any classic brownie.
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A Quick Look At The Recipe
✅ Recipe Name: Gluten Free Chocolate Raspberry Brownie Recipe
🕒 Ready In: 35 minutes
👪 Serves: 12 bars
🍽 Calories: 403
🥣 Main Ingredients: Dark Chocolate, Butter, Caster Sugar, Ground Almonds, Raspberries
📖 Dietary Info: Gluten-free, vegetarian, freezer friendly
👌 Difficulty: Easy
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Easy to make in one pan, this recipe is perfect for gluten-free baking beginners and brownie lovers alike. Serve them as a simple dessert, bake sale treat or indulgent afternoon snack.
If you love brownies, there are plenty of other brownie recipes to try on the blog including chocolate orange brownies, mint aero brownies, and rolo brownies.
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✔️ Why should you try it?
- Deep, fudgy chocolate brownies with juicy raspberries.
- Naturally gluten free with no specialist flour blends.
- Simple ingredients and minimal prep.
- Freezer-friendly and great for making ahead.
🥘 Ingredients
A full ingredients list along with Metric and US Customary measurements, can be found in the recipe card at the end of this post.
Dark Chocolate - Use dark chocolate with at least 70% cocoa solids for a rich flavour; dairy-free dark chocolate can be used if needed.
Butter - 250g unsalted butter gives the brownies richness and a fudgy texture, or swap for a dairy-free butter block suitable for baking.
Vanilla Extract - Adds depth and enhances the chocolate flavour; vanilla bean paste can be used instead.
Caster Sugar - Sweetens the brownies and helps create a crackly top; for extra moisture and caramel notes, use half caster sugar and half light brown sugar.
Eggs - 3 large eggs provide structure while keeping the brownies soft and fudgy.
Ground Almonds - Keep the brownies gluten free while making them moist and dense; for a nut-free option, use gluten-free plain flour with ½ teaspoon xanthan gum.
Raspberries - 125g fresh raspberries add bursts of sharp fruitiness, though frozen raspberries can be used straight from the freezer.
Need to substitute an ingredient?
Have an allergy or dietary preference? Let AI customise the recipe for you.
📖 Variations
- Mixed berry brownies - swap the raspberries for blueberries or blackberries for a different fruity twist. Frozen berries work just as well as fresh and can be added straight from the freezer with no need to defrost.
- Raspberry alternatives - if fresh fruit isn't available, dried cranberries or raisins make a great substitute, adding bursts of sweetness throughout the brownies.
- White chocolate raspberry brownies - stir through around 50g white chocolate chips for extra sweetness and a creamy contrast to the dark chocolate.
- Nutty brownies - add a small handful of chopped walnuts or pecans for crunch and flavour, which pairs beautifully with the rich, fudgy texture.
- Extra chocolate - for ultra-indulgent brownies, fold in dark chocolate chips or chunks to create pockets of melted chocolate.
- Zesty twist - a little orange zest added to the batter works particularly well with chocolate and berries and is popular in gluten free chocolate brownie recipes.
🔪 Instructions
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
One: Preheat the oven to 170°C (150°C fan / Gas Mark 3) and line a 20 x 30 cm baking tin with baking paper.
Two: Melt the butter and dark chocolate together in a large saucepan over a gentle to medium heat, stirring until smooth. Beat in the sugar, remove from the heat and allow to cool for a few minutes.
Three: Beat in the eggs until fully combined, then stir in the vanilla extract and fold in the ground almonds until smooth.
Four: Gently fold in the raspberries, pour the mixture into the prepared tin and level the surface. Bake for 30 minutes until the edges are set but the centre still has a slight wobble. Leave to cool completely before cutting into squares.
Top Tips
- Don't overbake - gluten free brownies continue to set as they cool. Remove them from the oven when the edges are firm but the centre still has a slight wobble for a fudgy texture.
- Cool completely before slicing - this helps the brownies firm up and gives clean, neat squares.
- Use good-quality chocolate - a high cocoa content dark chocolate (70% or higher) gives the best flavour and prevents overly sweet brownies.
- Fold the raspberries in gently - overmixing can break them up too much and turn the batter pink.
- Frozen raspberries work well - add them straight from the freezer without defrosting to prevent excess moisture.
- Line the tin properly - leave an overhang of baking paper so the brownies can be lifted out easily once cooled.
- For extra fudginess - chill the brownies in the fridge for an hour before cutting.
🍴 Serving suggestions
Serve these flourless chocolate raspberry brownies with whipped cream or a scoop of homemade honeycomb ice cream.
Storage
Room temperature - store cooled brownies in an airtight container for up to 4 days.
Fridge - keep in an airtight container for up to 1 week, which also helps firm them up for easier slicing.
Freezer - wrap individual squares in baking paper or foil and freeze for up to 3 months. Thaw at room temperature or in the fridge before serving.
Make-ahead - these brownies can be baked a day or two in advance; they often taste even better after a day once the flavours have melded.
❓ Frequently asked questions
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.
😋Related recipes
Some more brownie recipes you might like:
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Recipe
Easy Gluten Free Raspberry Brownies
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Equipment
- Saucepan
- 30 x 20 cm Baking Tin
- Baking Paper
- Wooden Spoon
Ingredients
- 250 g Dark Chocolate broken into pieces
- 250 g Butter
- 200 g Caster Sugar
- 2 teaspoon Vanilla Extract
- 3 Eggs large
- 150 g Ground Almonds
- 125 g Raspberries
Instructions
- Preheat the oven to 170°C (150°C fan / Gas Mark 3) and line a 20 x 30 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.250 g Dark Chocolate, 250 g Butter, 200 g Caster Sugar
- Allow to cool for a few minutes before beating in the eggs and vanilla extract.2 teaspoon Vanilla Extract, 3 Eggs
- Mix in the ground almonds before carefully folding in the fresh raspberries.150 g Ground Almonds, 125 g Raspberries
- Pour the brownie mix into the tin and bake for 30 minutes. Allow to cool completely (preferably overnight) before cutting into squares.
Maria says
Perfect snack for my whole fam <3 will try this!!
Beth says
Yummy! These look so delicious and scrumptious! I can't wait to give this a try! My family is going to love them!
Emmeline says
Wow, so cool they're made without flour! Love the combo of chocolate and raspberry so I must try these!
Sue says
Any time I combine chocolate with raspberries, it's a hit. Can't wait to try these!
Nathan says
Anything that combines chocolate and fruit is a YES from me, so I'll definitely need to try these brownies!!