This post may contain affiliate links. Please see our disclosure policy.
Dark Chocolate Raspberry Brownies are super fudgy brownies with the tang and extra sweetness of raspberries. This delicious and easy dessert is made in less than 30 minutes and also refined-sugar free, Paleo, and Gluten-Free!
I never met a chocolate dessert I didn’t like. And being the chocoholic that I am, I love to vary up the flavors in place of my classic favorite chocolate desserts (chocolate cupcakes, chocolate cake, and my favorite brownie recipe).
As a nutritionist, I also like to lighten up my desserts, and still give you the decadent taste you love! These Dark Chocolate Raspberry Brownies are no exception. They are so dense and loaded with a fudge-y moist center, the rich taste of dark chocolate, just the perfect amount of sweetness, and a splash of tangy raspberries to balance it all out. By combining cocoa, raspberries, and walnuts, we also boost the nutritional value! Antioxidants and Omega 3’s are in every bite.
Lower in sugar, grain-free, but still absolutely amazing. Such a winning combo!
How to make Dark Chocolate Raspberry Brownies
These brownies are super easy to make. No mixers, no weird ingredients, just good ole fashion delicious brownies! Gather up these ingredients:
- Unsweetened chocolate
- Coconut oil
- Pure maple syrup
- Vanilla extract
- Eggs
- Dark chocolate cocoa powder
- Almond flour
- Sea salt
- Frozen raspberries (can also use fresh)
- Chopped walnuts
Prepare an 8×8 pan by placing parchment paper inside the pan. Begin by melting the unsweetened chocolate with the coconut oil. Set aside to cool and stir in the vanilla extract and syrup. Once all the way cool, whisk in eggs.
In a separate bowl, stir together the cocoa powder, almond flour, walnuts, and sea salt. Combine the dry ingredients with the wet ingredients, and pour inside an 8×8 baking dish. Sprinkle the raspberries on top.
Transfer to the oven to bake for 25-27 minutes!
Let cool for at least 20 minutes before pulling out and slicing.
I do want to mention one little thing about this recipe. I had mentioned that I don’t like desserts that are too sweet (most desserts in America), as my tolerance for sugar is pretty low. Most people who follow a strict Paleo diet or have done Whole 30 know how your taste buds will slowly alter. I only used 1/3 cup of maple syrup as a sweetener, it also helps to really taste and enjoy the raspberries. I did note in the recipe that you can add some more maple syrup (up to 1/2 cup) if you want them to be a tad sweeter. Just taste the batter first and decide!
Storing:
I like to store my desserts by pre-slicing and putting in an air tight container in the freezer. When ready to enjoy, just let sit at room temperature for about 20 minutes. These do taste best stored in the fridge as they can get extra “mushy” stored at room temperature.
Dark Chocolate Raspberry Brownies (Paleo, Gluten-Free)
Ingredients
- 2 oz unsweetened chocolate*
- 1/2 cup coconut oil
- 1/3 – 1/2 cup pure maple syrup*
- 1 tsp vanilla
- 3 large eggs
- 1/4 cup unsweetened dark chocolate cocoa powder
- 1/2 cup almond flour
- 1/2 tsp sea salt
- 1/2 cup chopped walnuts
- 1 cup frozen raspberries, chopped
Instructions
- Preheat your oven to 350.
- Prepare an 8×8 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
Notes
**I used 1/3 cup of maple syrup, but you may want to make them a tad sweeter with up to 1/2 cup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
chocolate raspberries and walnuts….and gluten free! yummy
how many calories please?
Updated on the bottom of the recipe card.
Do you store these in the fridge or leave them out?
I store them in the fridge!
Do you use 1/2 cup melted or solid coconut oil?
I melt it beforehand.
I don’t have unsweetened chocolate solid in house, can I just up the cacao powder amount?
Yes, I would double. It might change the texture a bit, not as fudge-y, but still good.
These brownies look out of this world! I love that they only have a little bit of sweetener!
Thank you Bethany!!!
Dark chocolate? Raspberry? Walnut? Brownies?! SOLD!
Haha, thanks Jennifer!!