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!
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.
Recipe by The Loopy Whisk (www.theloopywhisk.com).