Flourless Raspberry Chocolate Chunk Brownies are always a hit at my house! I love how decadent, gooey and rich these brownies are. When you bite into a raspberry, it becomes pure heaven!
Everyone’s Favorite Brownie happens to be Gluten Free
We have lots of friends and family that are gluten free so I wanted to make something over-the-top that they could enjoy. I started baking plain, gluten free brownies, and making them part of the gluten free Christmas cookie packages. I found out that the brownies were so popular that everyone (not just those eating gluten free) were eating them and saying they were their favorite cookie in the tin.
What would make these Brownies more decadent?
So I thought, how can I improve on an already delicious flourless brownie? Raspberries and more chocolate fit the bill! Flourless Raspberry Chocolate Chunk Brownies were born!
Raspberries and chocolate are a perfect marriage. The raspberries are like a little treasure that are fun to bite into. I used fresh ones, but frozen will work just as well.
I found that I have to bake these at a slightly higher temperature (than if I was making them without the raspberries) as the raspberries shed some liquid.
Easy to make Flourless Raspberry Chocolate Chunk Brownies
These brownies are easy to make and don’t require a mixer. I find that flourless items tend to stick to the baking pan more than normal, so I always line the pan with parchment paper. Its never fun to bake something and not get it out of the pan!
When Joe and I have dinner parties, I like to make dessert trios. Pairing these brownies with my buttery Jan Hagel cookies and Creamy Lemon Cheesecake Bites offers a nice variety of textures and flavors. Small bites are fun to serve as it allows everyone to try a taste of everything without feeling guilty.
Flourless Raspberry Chocolate Chunk Brownies
16
bars15
minutes35
minutes50
minutesThese flourless raspberry, chocolate chunk brownies are truly decadent!
Ingredients
3/4 cup blanched almond flour
1 tsp coconut flour
1/4 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter
1/2 cup chocolate chips
3 tbsp unsweetened cocoa powder
3 large eggs
1/2 cup honey
2 tsp pure vanilla extract
1 cup chocolate chunks
3/4 cup raspberries, sliced in half
Directions
- Preheat the oven to 350 F. Line an 8″ x 8″ baking dish with parchment paper.
- In a small bowl, mix together the almond flour, coconut flour, baking soda, and salt; set aside.
- Cut the butter into chunks. Then place the butter into the a small saucepan and melt over medium heat.
- Once the butter has started to melt, add the chocolate chips and the cocoa powder. Whisk until the chocolate chips are completely melted and the mixture is well combined. Set aside to cool.
- In a large bowl, add the eggs, honey, and vanilla. Whisk together until well combined.
- Next, slowly whisk in the cooled chocolate mixture.
- Add the dry ingredients to the mixture while stirring vigorously with a rubber spatula. Continue stirring until no lumps remain.
- Fold the chocolate chunks into the batter. Pour the batter into the prepared baking dish.
- Dot the raspberries onto the brownie batter.
- Bake for 30-35 minutes until a toothpick inserted into the center until comes out with just a few crumbles on it. Remove from the oven and allow to cool completely in the baking dish.
- Cut into bars and serve.
Notes
- These brownies are great on their own, but topped with vanilla ice cream or whipped cream will take them to a whole new level!
