Rich and fudgy Almond Flour Raspberry Brownies have an amazing balance of decadent chocolate flavor, a tangy raspberry infusion, and the absolute best texture. Enjoy them on Valentine’s Day, or any special occasion!
We’ve all had amazing chewy, gooey fudge brownies, but have you ever had raspberry brownies?
Spoiler alert: They are worth the adaptation.
Fresh strawberries bring pockets of molten berry tanginess, which helps offset some of the sweetness and adds a surprise nuance to the treat. I find raspberry brownies to be the perfect Valentine’s Day dessert, or a lovely go-to any time the craving strikes.
I make them grain-free and refined sugar-free using almond flour and coconut sugar, but I have provided many other options to use what you have on hand or to suit dietary restrictions.
The way I see it, these sexy brownies are ideal for anyone who loves a classic brownie with a twist, and particularly those who eat a gluten-free diet. They are so simple to make and don’t require any baking experience or fancy equipment like a stand mixer.
Let’s discuss the simple ingredients for these fudgy raspberry brownies.
Ingredients for Almond Flour Raspberry Brownies:
Almond Flour: Taking the place of regular all-purpose flour, we’re using almond flour for a gluten free and grain free alternative. In this recipe, almond flour generates an incredibly moist and fudgy brownie with chewy centers.
Unsalted Butter: Bringing creamy, luscious flavor, melted butter gives us an iconic rich taste, fudgy texture, and moist crumbs.
Granulated Sweetener: Pick your favorite granulated sweetener! I use coconut sugar, but regular white sugar, brown sugar, maple sugar, or sugar-free sweetener work too.
Cocoa Powder: The majority of the chocolate flavor comes from unsweetened cocoa powder. I like using raw cacao powder for a less bitter, creamier flavor.
Eggs: A few eggs generate the chewy texture for the absolute best results. I don’t recommend swapping the regular eggs for flax eggs or any other kind of egg replacer.
Vanilla Extract: Adds a counterbalance of warm flavor to offset the bitter chocolate.
Semi-Sweet Chocolate Chips: Here for added richness and gooey pockets of joy, we need some kind of chocolate chips. I like using dark chocolate chips, but sugar-free chocolate chips, milk chocolate chips, and chocolate chunks work too.
Fresh Raspberries: Fresh berries add a pop of fresh flavor and tanginess, which I find to be a lovely counterbalance to the sweetness. You can add extra raspberries if you’d prefer a bigger infusion of berry flavor.
Recipe Customizations:
- Make Raspberry Sauce: Heat 2 cups of raspberries, ¼ cup of water, and 2 tablespoons of pure maple syrup or sugar in a small saucepan. Bring it to a full boil and cook until the raspberries have softened. You can enjoy the sauce as is or strain it through a fine mesh strainer to remove the seeds. Drizzle the raspberry sauce over the brownies for added raspberry flavor.
- Change the Flour: Make my Gluten-Free Brownies using a gluten-free flour blend, or my Coconut Flour Brownies for a coconut flour option.
- Frost it with Ganache: If you’re a maximum chocolate lover, make my Dairy-Free Ganache recipe to add a delightful rich chocolate layer on top.
Now that we’ve covered the basic ingredients, let’s bake a batch of sultry raspberry brownies!
How to Make Almond Flour Raspberry Brownies:
Preheat the oven to 350 degrees Fahrenheit and line a 9 x 9 square baking dish with parchment paper.
Melt the butter in a microwave-safe bowl. I like to cover the bowl in a paper towel in case the butter spatters during the melting process. Allow the butter to cool slightly.
Mix the granulated sugar into the melted butter along with the vanilla extract. Whisk the eggs together in a bowl until well beaten. Add the beaten eggs into the bowl with the other wet ingredients.
In a separate bowl, mix the almond flour, cocoa powder, and sea salt to combine the dry ingredients.
Mix the dry ingredients into the bowl with the wet ingredients until a smooth batter forms.
Fold in the chocolate chips and fresh raspberries.
Transfer the brownie batter to the prepared pan and spread it into an even layer.
Bake on the center rack of the preheated oven for 20-25 minutes, to your preferred doneness. For fudgy brownies, bake for 20-22 minutes or for firmer brownies bake for 24-26 minutes.
Baked goods are fully cooked when they reach an internal temperature of 165 degrees F, and at 165 degrees the brownies will be fudgy in the middle. For fluffier cakey brownies, bake to 200 degrees internal temp.
To check the internal temperature, insert a digital thermometer into the center of the brownies. Adjust the bake time based on the level of doneness you like.
Allow the brownies to cool at least 10 minutes before serving. For clean slices, allow the brownie to cool to room temperature.
Serve with a scoop of vanilla ice cream, and enjoy! You can also serve the brownies with the homemade raspberry sauce I mentioned above or a dollop of raspberry jam.
Storage Options:
- Room Temperature: Cover the brownie pan with plastic wrap and store on the counter for up to 2 days.
- Refrigerator: Refrigerate in an airtight container for up to 1 week.
- Freezer: For longer storage, transfer the remaining brownies to a freezer bag or a freezer-safe container and freeze for up to 2 months.
The next time you’re craving perfect fudge brownies, whip up this simple recipe! It requires zero baking skill and results in a restaurant-quality dessert. These raspberry-infused homemade brownies certainly blow brownie mix out of the water!
If you love baking chocolate desserts, also try these reader favorites!
More Chocolate Desserts:
- The Best Gluten-Free Chocolate Cake
- 4-Ingredient Avocado Chocolate Mousse
- Keto Chocolate Chip Cookies
- Healthy Sweet Potato Chocolate Cake
- Almond Flour Chocolate Cookies
Your next chocolate escape!
Raspberry Brownies
Ingredients
- 1 cup unsalted butter melted
- 1 cup granulated sugar*
- 2 tsp pure vanilla extract
- 3 large eggs
- 1 1/2 cups almond flour**
- ⅔ cup raw cacao powder
- ½ tsp sea salt
- 1/2 cup chocolate chips or chocolate chunks
- 1 cup fresh raspberries
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a 9 x 9 square baking dish with parchment paper.
- Melt the butter in a microwave-safe bowl. I like to cover the bowl in a paper towel in case the butter spatters during the melting process. Allow the butter to cool slightly.
- Mix the granulated sugar into the melted butter along with the vanilla extract. Whisk the eggs together in a bowl until well beaten. Add the beaten eggs into the bowl with the other wet ingredients.
- In a separate bowl, mix the almond flour, cocoa powder, and sea salt to combine the dry ingredients.
- Mix the dry ingredients into the bowl with the wet ingredients until a smooth batter forms. Fold in the chocolate chips and fresh raspberries.
- Transfer the brownie batter to the prepared pan and spread it into an even layer.
- Bake on the center rack of the preheated oven for 20-25 minutes, to your preferred doneness. For fudgy brownies, bake for 20-22 minutes or for firmer brownies bake for 24-26 minutes. Baked goods are fully cooked when they reach an internal temperature of 165 degrees F, and at 165 degrees the brownies will be fudgy in the middle. For fluffier cakey brownies, bake to 200 degrees internal temp. To check the internal temperature, insert a digital thermometer into the center of the brownies. Adjust the bake time based on the level of doneness you like.
- Allow the brownies to cool at least 10 minutes before serving. For clean slices, allow the brownie to cool to room temperature.
- Serve with a scoop of vanilla ice cream, and enjoy! You can also serve the brownies with the homemade raspberry sauce I mentioned above or a dollop of raspberry jam.
