What do you get if you pair the gooey, chocolatey deliciousness of brownies with fresh, slightly tart raspberries? The answer: these AMAZING super fudgy raspberry brownies. They’re easy and quick to make, taste absolutely delicious, and are gluten free to boot!
How many ways are there of saying ‘I love brownies’? Because I think I’ve exhausted them all. So… yeah, I love brownies. Adore them, could eat them every day, can’t live without them. Some might call it a problem, I call it an excellent taste in life’s delicacies.
Today, I bring you: super fudgy raspberry brownies. You haven’t lived until you pair the gooey chocolatiness of brownies with the tartness of raspberries. Haven’t lived, I tell you. It’s a revelation, one you’ll want to experience again… and again… and again. (Don’t say I didn’t warn you.)
Okay, first of all: full disclosure. These brownies were meant to have that ever-elusive thin shiny crust that all brownie aficionados strive for. Spoiler alert: it didn’t show up.
If you’ve seen (or made!) my ultimate gluten free brownies, you’ll notice that they boast an impressive crackly crust (which is delicious and amazing and gimme all of it), but it’s not that shiny crust everyone seems to want.
So I googled my heart out, and my conclusion was that the shiny brownie crust is the yeti of dessert world: everyone claims they’ve seen it (some have photographic evidence), but nobody can explain its existence.
I know, I know, you’ll tell me it’s all about whipping the eggs with the sugar, or all about melting the sugar with butter, or using only cocoa powder, or using only melted chocolate… see where I’m going with this?
In summary: the shiny brownie crust will happen sometime, somewhere, somehow – but I need to experiment some more (read: I need to make a lot more brownies… yippee!!!).
Well, these raspberry brownies may not possess the shiny crust, but (much more importantly) they have all the gooey fudginess you expect from a very very very good brownie. They’re decadent and luscious, and perfectly sweet, without being overly sugary.
The raspberries give little bursts of freshness which complements the brownies perfectly, making them even more delicious (if such a thing is even possible).
On top of all of that, these raspberry brownies are also super easy to make, take about 45 minutes from start to finish, and are gluten free to boot! What more could you possibly need? (Other than another batch, preferably still warm out of the oven, right now – please and thank you.)
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Super Fudgy Raspberry Brownies (Gluten Free)
- 1 stick (113 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 3 eggs
- 1/3 cup + 1 1/2 tbsp (50 g) cocoa powder
- 1/2 tsp baking powder
- 1 tsp instant coffee, crushed into a fine powder
- 3.5 oz (100 g) dark chocolate, melted
- 3/4 cup (90 g) plain gluten free flour blend (I've used a simple store-bought blend of rice, potato and maize flour with no added xanthan gum)
- 1/4 tsp xanthan gum
- pinch of salt
- 1 cup (100 g) fresh or frozen raspberries
- Pre-heat the oven to 355 ºF (180 ºC) and line an 8 x 8 inch square baking pan with greaseproof/baking paper.
- Heat the unsalted butter and sugar together (either in a saucepan on the stove or in the microwave) until the butter starts bubbling.
- In the mean time, whisk together the eggs, cocoa powder, baking powder, and crushed instant coffee. Add the melted chocolate and mix well.
- Add the hot butter+sugar mixture to the egg+cocoa+chocolate mixture and mix until you get a smooth batter.
- Sift together the gluten free flour, xanthan gum and salt, and add them to the batter. Mix well until you get a smooth batter and no flour clumps remain.
- Transfer the brownie batter into the lined baking pan and smooth out the top. Place the raspberries gently on top of the batter, pressing them in only slightly (they will sink slightly during baking, so don't press them in too much).
- Bake in the pre-heated oven at 355 ºF (180 ºC) for 25 - 30 minutes, until an inserted toothpick comes out with moist crumbs attached.(Note that the areas around raspberries will always be more fudgy, so make sure to do the "toothpick test" where there are no raspberries.)
- Allow to cool, and enjoy!
- The fudgy raspberry brownies keep well in a closed container in a cool dry place for 3 - 4 days.
Looking for more brownie recipes? You’re in the right place!