Raspberry brownies have always been a favourite sweet treat of mine. For the past few months I've been trying to find a gluten free recipe that avoids using a vegetable substitute such as beetroot and thankfully I've found one. 


These brownies are perfect for those that avoid gluten and by using good quality dark chocolate and coconut sugar you're also cutting back on nasty refined products. Sliced up, they're great for taking to work, keeping in the house as a quick snack or for a birthday cake alternative. 

Here's what you'll need: 

200g good quality dark chocolate 

200g butter

200g coconut sugar

1 tsp vanilla extract 

Three free range eggs, beaten

200g gluten free flour 

200g raspberries 

Preheat the oven to 160°C and line a baking tray with parchment paper. 

Melt the coconut oil and chocolate in a small pan over a low heat and leave to the side to slightly cool. 

Cream the butter and coconut sugar before adding the beaten eggs and vanilla. Mix again and add the butter and chocolate mixture. 

Sift in the flour and gently mix in half of the raspberries. Pour into the lined baking tray and push in the remaining raspberries, leaving their tops out so that they can just be seen. 

Bake for around 30 minutes - you want the top layer to have a nice sheen and be crispy. Leave to cool before slicing into squares.