Need a super quick gluten free brownie recipe with a juicy berry kick? I’ve got you covered with these moreish almond chocolate raspberry dotted brownies made with wholesome ingredients the whole family can enjoy!
Hey guys, hope you are all having a great weekend. You want to make your weekend a little sweeter?
Then you need to get on to these chocolate raspberry brownies bursting with fruity flavour from fresh raspberries AND you could even consider them a healthier alternative to the typical sugar ridden brownies (that I also like to enjoy as a treat once in a while).
Almonds are healthy fats so this helps keep the brownies super moist and super delicious. What’s better then having a dessert that will offer your body some good too!? Nothing that’s what.
Seriously though raspberries and chocolate go together like a dream and if you like the two then you would LOVE my >>>>>>>>> almond butter white chocolate and raspberry blondies .
It was only right I did a chocolate version of that recipe and boy was a I happy I did. Each bite includes a tangy, fruity and sweet burst in your mouth making it SO hard to just stop at one square.
Try it I dare you…
****PS don’t be a clutz like me and forget to line the tray with parchment paper. I was in such a rush to get these brownies on the blog I forgot this important step. I could barely salvage the brownies enough to get a decent picture. Everything stuck to the bottom (cries)*****
So excuse the crappy last photo they were the only 4 brownies that were semi decent!
Almond Chocolate Raspberry Brownies
- 1 cup almond flour blanched ground almonds
- 1/3 cup pure cacao powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 50 grams melted good quality dark chocolate
- 3 eggs
- 1/4 cup olive oil/coconut oil or melted unsalted organic butter
- 1/2 cup fresh raspberries
Chop chocolate into chunks and place in microwave for 30 seconds or a bit longer until melted. Set a side to cool.
While chocolate cools down, in a bowl add together the dry ingredients and mix until fully combined.
In a separate bowl, mix together the eggs, honey and vanilla.
Mix the wet ingredients into the dry ingredients then add the melted cooled down chocolate and gently fold.
Use parchment paper and line a brownie tray, (I forgot to do this and my brownies were a HOT MESS and stuck on to the tray.) Once that is done, pour the mixture into the tray and add raspberries on top. Bake for 30 mins on 160*C any hotter and it won't be fudgy and moist,
Once baked let cool down for 10 mins then remove from the tray. Place in fridge for another 30 mins then cut or it will crumble if cut while hot. Decorate with freeze dried raspberry powder for an extra raspberry tang and beautiful colour!