Raspberry Brownies (Gluten-Free)
These dark and fudgy raspberry brownies are gluten-free, easy to make, and loaded with tangy fresh raspberries that complement the chocolate so well. Perfect as a snack or even a dessert with homemade ice cream.
Servings 12
Calories 403kcal
Equipment
- Saucepan
- 30 x 20 cm Baking Tin
- Baking Paper
- Wooden Spoon
- Measuring Spoons
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 fan/ 325F/ Gas 3) 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.
Notes
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
Nutrition Facts
Raspberry Brownies (Gluten-Free)
Amount per Serving
Calories
403
% Daily Value*
Fat
26
g
40
%
Saturated Fat
7
g
44
%
Cholesterol
42
mg
14
%
Sodium
21
mg
1
%
Potassium
195
mg
6
%
Carbohydrates
36
g
12
%
Fiber
4
g
17
%
Sugar
23
g
26
%
Protein
10
g
20
%
Vitamin A
78
IU
2
%
Vitamin C
3
mg
4
%
Calcium
76
mg
8
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Snap a pic and tag @effortlessf00d on Instagram or Twitter