Fudgy Gluten-Free Raspberry Brownies
These Fudgy Gluten-Free Raspberry Brownies are rich, chewy, and loaded with deep chocolate flavor and bursts of fresh raspberries. Made with certified gluten-free ingredients, they’re perfect for anyone with celiac disease or gluten sensitivity. Easy enough for beginners and impressive enough for special occasions, these brownies come together in about an hour and stay wonderfully fudgy for days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 16 brownies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 cup (170g) certified gluten-free semisweet chocolate chips
- ½ cup (113g) unsalted butter
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) brown sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (60g) certified gluten-free all-purpose flour blend (with xanthan gum)
- ¼ cup (25g) certified gluten-free unsweetened cocoa powder
- ½ teaspoon certified gluten-free baking powder
- ¼ teaspoon salt
- 1 cup (125g) fresh raspberries
- Optional: ½ cup chopped walnuts, pecans, white chocolate chips, or ¼ teaspoon espresso powder
- Dairy-Free Option: Substitute butter with vegan butter and use dairy-free chocolate chips.
Instructions
- Preheat the Oven: Heat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
- Melt Chocolate: Melt 1 cup chocolate chips and ½ cup butter together until smooth. Let cool for 5 minutes.
- Mix Wet Ingredients: Whisk in ¾ cup granulated sugar and ¼ cup brown sugar. Add 2 eggs and 1 teaspoon vanilla extract and whisk until glossy.
- Add Dry Ingredients: Fold in ½ cup gluten-free flour, ¼ cup cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon salt until just combined.
- Add Raspberries: Gently fold in 1 cup fresh raspberries without crushing them too much.
- Bake: Spread batter evenly into the prepared pan. Bake for 30–35 minutes until the edges are set and the center remains slightly fudgy.
- Cool: Allow brownies to cool completely before slicing into 16 squares.
- Gluten-Free Tip: Always use certified gluten-free ingredients and clean baking tools to prevent cross-contamination.
Notes
Use certified gluten-free flour, cocoa powder, baking powder, and chocolate chips for a completely gluten-free dessert. Avoid overbaking to keep the brownies rich and fudgy. Store leftovers in an airtight container for up to 3 days at room temperature, 1 week in the refrigerator, or freeze for up to 3 months. These brownies taste even better the next day as the chocolate flavor deepens.