Raspberry Double Chocolate Brownies

Recipe by Megan Horsley






Serves 12

Decadent and delicious is the best way to describe these Raspberry Double Chocolate Brownies. They are gluten- and dairy-free, full of sweet raspberries and rich chocolate flavour.


  1. 1

    Preheat the oven to 325ºF (165ºC). Line a 9-inch by 9-inch baking pan with parchment paper, making sure there is enough on the sides to lift the brownies out of the pan when they’re done.

  2. 2

    In a stand mixer fitted with the whisk attachment or using a hand mixer, mix together the eggs, sugar, oil and vanilla extract until smooth.

  3. 3

    Mix the almond flour, cacao powder, baking powder and sea salt in a separate bowl. Fold the dry ingredients into the wet ingredients until just combined and smooth.

  4. 4

    Gently stir in the raspberries and chocolate chips. Pour the batter into the prepared baking pan and bake for 20 to 25 minutes or until a few moist crumbs appear on a toothpick. The brownies are not done if the toothpick comes out with wet batter.

  5. 5

    Lift the brownies out of the pan using the parchment paper and allow to cool completely on a wire rack. Enjoy!

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