Chocolate Raspberry Brownie

Chocolate Raspberry Brownie

These chocolate brownies would have be to me by go to sweet treat when I’m after a decadent chocolate heavenly bite.  They are a quick make, a one bowl wonder and then a quick oven back and you have fresh, gooey, brownies.

The brownies are also gluten free which I know for many is an absolute must and topped with fresh raspberries makes it the ultimate in dessert heaven.  Add your own twist but adding nuts – hazelnuts and walnuts are a divine option!


  • 4 flax eggs
  • 6 tablespoons maple syrup
  • 1 cup of coconut sugar
  • 1 teaspoon vanilla extract
  • 4 tablespoons coconut oil
  • 1 cup cacao
  • 1 1/2 cups almond meal
  • 1/2 cup chocolate chips
  • 1 punnet fresh raspberries
  • 1/4 cup flaked almonds


  1. Make flax egg by mixing each tablespoon of flax meal with 3 tablespoons water.  Once prepared set aside.
  2. Melt coconut oil and set aside.
  3. Place all ingredients in a bowl including the flax eggs and mix with a wooden spoon. The mixture will be quite thick.
  4. Once it’s well combined, add chocolate chips and mix again.
  5. Use a rectangle slice tin (about 25cm long) and line with baking paper. If you want your brownie’s thicker then use a smaller tin. A square tin works well too.
  6. Place the brownie mixture in the tin and spread out evenly.
  7. Place fresh raspberries on top pushing them into the mixture about halfway. Sprinkle with flaked almonds.
  8. Bake in oven at 180 degrees for approximately 20 minutes.  As all ovens operate a little differently, you’ll be best guided by placing a skewer into the brownie and when it comes out clean the brownie is ready.

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