Gluten Free Chocolate Raspberry Brownies Recipes

DARK CHOCOLATE RASPBERRY BROWNIES (PALEO, GLUTEN-FREE)

Steps:

• Preheat your oven to 350.
• Prepare an 8x8 pan: using parchment paper, line the bottom and 2 sides of the dish by creating a "sling" (see picture above). Lightly grease the pan and parchment paper.
• Begin by heating coconut oil and unsweetened chocolate over medium heat in a saucepan. Melt chocolate and coconut oil completely, and set aside to cool. Pour into a large bowl.
• Slowly add in maple syrup and vanilla.
• Add in eggs, but be sure that the mixture is no longer hot. Whisk together chocolate mixture until well combined.
• In a smaller bowl, combine cocoa powder, almond flour, salt, and walnuts. Fold into chocolate mixture.
• When well combined, pour or spoon batter into your prepared dish making sure the batter is evenly spread. Sprinkle the top with chopped frozen raspberries.
• Bake for 25-27 minutes, or until a toothpick comes out clean from the center. The top might look a little wet, this is perfect.
• Remove pan from the oven and let cool for at least 10 minutes before removing your brownies from the pan. Cut into small squares

BEST EVER CHOCOLATE RASPBERRY BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
• Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

GLUTEN-FREE CHOCOLATE RASPBERRY BROWNIES

Steps:

• Preheat your oven to 180 Degrees C (355 F).
• Line a 27cm x 18cm (11" x 7") tin with baking paper.
• Put the chocolate and butter into a large bowl and place over a saucepan of barely simmering water. Melt chocolate and butter, and then remove from heat.(Alternatively - melt together in a microwave, being careful not to burn.)
• Add the sugar to the melted chocolate and butter, and mix well.
• Add the beaten eggs, and quickly mix to combine well.
• Add the vanilla and sift the flours into the mixture, and stir to ensure all of the ingredients are combined.
• Carefully fold in the white chocolate chips and raspberries.
• Pour into the prepared tin and bake in the centre of the oven for approximately 40 minutes.
• To check when they are ready, use a very thin skewer or toothpick. You don't want it to come out completely clean, but the mixture should not appear raw. To achieve the desired fudgy centre the skewer needs to come out with a little stickiness. The brownie will continue cooking a little further after removing from the oven. Don't look for the skewer to come out clean; the brownie will be overcooked at that stage.
• When cooked, remove the tin from the oven and leave the brownie in the tin until completely cool. Cut brownie into pieces and enjoy!

GLUTEN-FREE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4. Butter a 30 x 20cm non-stick tin with butter and line the base with non-stick baking parchment.
• Fill a small saucepan a third full with water, bring to a simmer and put a snug-fitting heatproof bowl on top of it. Add the butter and chocolate and gently melt over a low heat, stirring occasionally. Be careful not to let it catch and burn on the bottom. Remove from the heat and leave to cool a little.
• Beat the eggs and sugar together using an electric whisk for 8-10 mins or until thick enough to leave a trail. Gently fold through the cooled melted chocolate and vanilla, followed by the flour, cocoa and salt. Finally, fold through the chocolate chunks. Pour the brownie batter into the lined tin, place in the centre of the oven and bake for 30-35 mins.
• Leave to cool a little in the tin before cutting into 12 squares.