Hey there, sweet friends! Today, I’m super excited to share one of my all-time favorite desserts: raspberry brownies! These raspberry brownies are rich, fudgy, and packed with deep chocolate flavor, balanced perfectly with sweet-tart raspberries tucked inside. If you love chocolate desserts with a fruity twist, these raspberry brownies are going to become your new obsession. They’re also gluten-free, simple to make, and absolutely irresistible. Perfect for sharing, or keeping all to yourself (I won’t tell!). Let’s get baking!
Method
Mix the Wet Stuff First
Start by grabbing a large mixing bowl. Pour in the melted coconut oil, coconut sugar, eggs, and vanilla extract. Your coconut oil must be fully melted so it mixes smoothly with the sugar and eggs. If it’s too solid, it won’t blend properly. Using a hand mixer (or a whisk and some elbow grease!), beat the mixture until it’s light and well combined. You’re looking for a smooth, glossy texture that tells you everything has blended beautifully.
Time for the Dry Mix
In a separate medium-sized bowl, combine your dry ingredients: gluten-free all-purpose flour, cocoa powder, and baking powder. It’s a great idea to sift them together using a sifter or a fine mesh strainer. Sifting helps break up any clumps and adds a little air into the mix, which keeps the brownies light and soft. Once your dry mix is ready, slowly add it to the wet batter. Do this in small batches, mixing gently after each addition. This helps prevent lumps and keeps the batter smooth. Be careful not to overmix and stop stirring as soon as the flour disappears into the batter.
Fold in the Yum
Now it’s time to add the goodies! Sprinkle in your chocolate chips and gently fold them into the batter with a rubber spatula or wooden spoon. Next, add your fresh raspberries. This part is important because raspberries are delicate and can fall apart easily. Gently fold them in, trying not to crush them. You want little juicy pockets of raspberry in every bite, not raspberry mush throughout your batter.
Get Ready to Bake
Line your 9×9-inch baking pan with parchment paper, letting a little hang over the edges so you can lift the brownies out easily later. Pour your brownie batter into the pan and spread it out evenly with your spatula. For a little extra flair, sprinkle a few more chocolate chips and raspberries on top. This makes the brownies look extra pretty once they’re baked and adds more chocolatey, berry-filled goodness.
Bake Away
Preheat your oven to 350°F (175°C) if you haven’t already. Slide your pan into the center of the oven and bake the brownies for about 25 minutes. Every oven is a little different, so it’s a good idea to check them around the 23-minute mark. Stick a toothpick in the center if it comes out with a few moist crumbs (not wet batter), they’re ready! Let the brownies cool in the pan for a bit before lifting them out and slicing them. The longer they cool, the easier they’ll be to cut but if you’re like me, you might sneak a warm one early. Totally worth it.
Necessary Tools
- Mixing bowls (one big, one medium)
- Hand mixer (or a whisk if you’re feeling strong)
- Measuring cups and spoons
- Sifter or fine mesh strainer
- Rubber spatula or wooden spoon
- 9×9 inch baking pan
- Parchment paper for lining the pan
- Oven (of course!)
Raspberry Brownies: A Sweet & Fruity Twist!
Cuisine: AmericanDifficulty: Easy9
servings10
minutes25
minutes35
minutesIngredients
1/2 cup gluten-free all-purpose flour
1/3 cup cocoa powder
1/4 tsp baking powder
1/2 cup melted coconut oil (or use butter/oil substitute)
1 cup coconut sugar
2 large eggs
1 1/2 tsp vanilla extract
1 cup fresh raspberries
1/2 cup chocolate chips (or “chippies”!)
Directions
- Mix the wet stuff first!
In a large bowl, combine the melted coconut oil, coconut sugar, eggs, and vanilla extract. Use a hand mixer to blend until it’s smooth and creamy. - Time for the dry mix.
In a separate bowl, sift together the gluten-free flour, cocoa powder, and baking powder. Slowly add the dry mix to your wet batter in small amounts, mixing gently until it’s all combined. - Fold in the yum.
Add the chocolate chips and fold them in with a spatula. Then, gently fold in the fresh raspberries. Be careful not to crush them! - Get ready to bake.
Line your 9×9 pan with parchment paper and pour the brownie batter in. Spread it out evenly. Sprinkle a few extra raspberries and chocolate chips on top for a fancy finish! - Bake away!
Pop the pan in the oven and bake at 350°F (175°C) for about 25 minutes. Let it cool a bit before cutting (if you can wait!).
Notes
- Don’t overmix your batter after adding the dry ingredients, mix until just combined to keep the brownies soft.
- Be gentle with the raspberries. If you stir too hard, they’ll break and make your batter too wet.
- Use fresh raspberries, not frozen. Frozen ones can make your brownies soggy.
- Make sure your coconut oil is melted, not solid, before mixing.
- Keep an eye on your oven! Every oven is a little different. Check your brownies at the 23-minute mark with a toothpick. It should come out with a few moist crumbs, not totally clean.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Sprinkle a little powdered sugar on top for a snowy look.
- Pack them in lunchboxes for a surprise treat.
- Share them at parties or picnics your friends will love you for it!
Fun Fact
Did you know raspberries are not actually berries? They’re made up of tiny little fruits called drupelets, and each one has its own seed! Wild, right?
Conclusion
And there you have it, delicious, gooey, and perfectly balanced raspberry brownies that bring together rich chocolate and bright berry flavor in every bite. These raspberry brownies are ideal for any occasion, whether you’re baking for friends, family, or just treating yourself to something special at home. Once you try these raspberry brownies, they’re sure to become a regular favorite in your kitchen. If you make them, I’d love to hear how your raspberry brownies turned out, happy baking, brownie buddies! 🍫💖
