When you realize that you don’t have a single brownie recipe on the blog —–> fudgy and gooey chocolate raspberry brownies.
Does the world really need yet another brownie recipe? Yes. Yes it does. Because these rich, decadent, and fudgy brownies are insanely moist and delicious. No dry, cakey brownies here. And you’ll want to make them again and again.
Y’all know that I’m all about healthy real food here on the blog. But I’m not going to try to tell you that these brownies are somehow healthy or nutrient-dense. (Because they are not) They are, however, the real deal and make an awesome, tasty dessert for those time when we like to indulge.
And as usual, they are completely gluten free and grain free.
My main inspiration for making these chocolate raspberry brownies is collective joy. By this I mean the joy that we all experience when we gather with our friends and family to share good company, good food, and good vibes.
Know what I love most about summer? Potlucks and lazy dinners with the people that I love. We get to relax from our school year schedules, stay up a bit later, and create memories. Sunny days by the pool. Barbecue dinners and late sunsets. Starry nights spent sitting around bonfires. And decadent brownie treats.
Here’s the recipe deets:
the texture… ooey gooey on the inside and crispy and crumbly on the outside. Need I say more?
cassava flour… is made from dried and ground cassava (also called yuca), which is a delicious root vegetable. It is a a starchy, high-carbohydrate tuber – similar to yam, taro, plantains and potato. Cassava is gluten, grain and nut-free, as well as vegan, vegetarian and paleo. It’s awesome for making pancakes, and is a great substitute for traditional flour in brownie recipes.
butter/ghee… gives the best flavor and helps make these brownies super gooey and fudgy. You can experiment with other fats like coconut oil and avocado oil if you like. I’m sure they would work as well. But the flavor and texture will be a bit different.
chocolate chip… I like to use Enjoy dark chocolate chips as they are dairy, nut, and soy free. Melting the chocolate chips with the butter/ghee and coconut sugar is what gives the perfect texture. Be sure to sprinkle some on top before baking for some extra melty chocolate goodness.
cacao powder... I use raw cacao powder instead of cocoa powder because it’s a bit more nutrient-dense and is full of antioxidants. You can use unsweetened coca powder if that’s what you have.
raspberries… add a fruity and summery touch that will make everyone happy. Layer on as many as you like. I used fresh berries. Frozen berries may change the texture as they have a lot more moisture in them.
eggs… are used as a binder in this recipe. I haven’t had much luck with flax or chia eggs with baking. I see so many recipes using them, but my recipes always turn out dense and heavy. But feel free to experiment if eggs don’t work for you. I’d love to hear how it goes. NOTE: the recipe calls for the eggs to be whisked for 30 seconds until foamy prior to mixing into the batter. I know it’s an extra step but this helps make the top layer extra crispy. Worth it, I promise.
Tips for keeping brownies gooey and moist:
- Butter/ghee and lots of it. Mmmmmmmm!
- Use good quality chocolate chips. The melty goodness makes for super gooey brownies.
- Melt the sugar into melted chocolate mixture. Whisk it in really well to avoid a grainy texture.
- Don’t over-mix once you add in the flour and cacoa. Overmixing will add in air and make for a more cakey texture.
- Don’t over cook. Really watch your brownies towards the end as all ovens are different. Mine are done in 28-30 minutes.
So next time you are going to a gathering, potluck, or party, bring a tray of these beautiful chocolate raspberry brownies. In the name of collective joy. Your people will thank you.
xo,
Katja
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Chocolate Raspberry Brownies
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 16 brownies 1x
- Category: dessert
Description
Chocolate raspberry brownies that are gooey on the inside and crispy and light on the outside. Gluten free. Grain free.
Ingredients
- 3/4 cup butter or ghee (12 tbsp)
- 1 cup chocolate chips (I use THESE)
- 1 cup coconut sugar (like this)
- 2 eggs, whisked vigorously for 30 seconds until foamy
- 1 tsp vanilla extract
- 1/3 cup cassava flour (I use THIS brand)
- 1/3 cup cacao powder (like this)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 to 1 cup of fresh raspberries
- extra chocolate chips to sprinkle on top
Instructions
- Preheat oven to 350’F. Line an 8×8 baking dish with parchment paper. Set aside.
- In a double boiler (I use a glass bowl nested in a pot), melt the butter/ghee and chocolate chips until smooth. Remove from heat and whisk in coconut sugar.
- In a large bowl, whisk together melted chocolate mixture, eggs, and vanilla. Add cassava flour, cacao powder, baking soda and salt. Mix gently until just combined.
- Pour mixture into prepared baking dish, smoothing the top out evenly. It will be nice and thick. Top with raspberries and extra chocolate chips.
- Bake for 28-30 minutes, until brownies are just set. Allow to cool and enjoy!
Notes
The recipe calls for the eggs to be whisked for 30 seconds until foamy prior to mixing into the batter. I know it’s an extra step but this helps make the top layer extra crispy. Worth it, I promise.
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These look amazing! Can I use coconut, almond or whole wheat pastry flour instead of cassava?
Hi, Kimberly! I haven’t tried this recipe with any other flour. I know coconut flour won’t work bc it’s a totally different type of flour. You may be able to sub whole wheat pastry. I can’t guarantee that it will be the same texture. If you try almond flour, I would mix it up with something like arrowroot or tapioca flour to lighten up the texture. I’d love to hear if you give it a try. 🙂
My family loved these brownies so much! Great Recipe! Thank you!
Yay! 🙂
Have you tried with sub for eggs? We have egg allergy. Will it work out with Bobs Red Mill egg replacer?
I have not made this with egg replacer.