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Double Chocolate Raspberry Brownies (Grain Free Vegan)

Yields9 ServingsPrep Time20 minsCook Time28 minsTotal Time48 mins

I don’t think I’ve ever met a brownie I didn’t like. What’s not to like…chocolate, chocolate with a dense fudgey cake/cookie like texture. These brownies are sweetened with low glycemic coconut sugar so they are healthier than standard gluten free brownies, without sacrificing any of the taste. I used freeze dried whole raspberries in these, however you could use whatever freeze dried berries you like in these, such as strawberries or blueberries. You could also use fresh or frozen berries in these, however, it will change the texture of the brownies and you may need to extend the baking time. It’s amazing just how much raspberry flavour the freeze dried ones add to these brownies. While they were baking the whole kitchen was full of the delightful aroma of raspberries. You can use your favourite grain free/paleo flour blend in these or even use a keto flour blend (change out the sweetener to a granulated keto sweetener).
Many have told me over the years they have only ever made brownies from a box. Actually one of the easiest treats/desserts you can make from scratch are in fact brownies. So it you have never given home-made brownies a go, i encourage you to do so. You won’t regret it! Top these deep chocolatey brownies with raspberry whipped topping (recipe link embedded in ingredients list) and you have the perfect flavour match! No need to have a special occasion to enjoy these! Treat yourself!!

 160 ml coconut oil, melted
 1 ¼ cups coconut sugar
 2 tsp vanilla extract
 2 vegan egg replacer or 2 eggs
 ¾ cup grain free/paleo flour blend or your choice I used XO Baking Company Gourmet Flour Blend
 heaping 3/4 cup unsweetened cocoa powder
 ½ tsp sea salt
 ¼ tsp baking soda
  cup dairy and gluten free chocolate chips/chunks I use Enjoy LIfe Foods Chocolate Chunks
 ¼ -1/3 cup whole freeze dried raspberries I used Natierra freeze dried raspberries
 Raspberry Dairy Free whipped topping

Preheat oven to 350 F. Melt the coconut oil over low heat or in the microwave. Add the sugar, vanilla and egg/egg replacer.
Over a medium sized bowl, sift the dry ingredients. Whisk dry ingredients. Using an electric mixer mix the oil, sugar, vanilla and egg replacer. Add the dry ingredients to the wet and blend for about 2-3 minutes on medium speed until they are well combined. The batter will be very thick and stiff.


The mixture should clump together and have an oily sheen to it. Add the chocolate chips and mix for another 30 seconds or so to combine. Use a study wooden spoon (instead of a less study spatula which may break due to stiffness of dough) to mix in the raspberries. Since the raspberries are prone to crumbling you can also press them into the top of the batter instead.
Grease a 8 x 8 square glass baking dish with coconut oil and line with parchment paper. Using a wooden spoon transfer brownie mixture into pan and press it down firmly, making sure it is level. You may want to use your fingers for this.


Bake in the centre of preheated oven for 23 to 28 minutes until it is a bit crispy around the edges. Insert a toothpick & it should come clean. You should see a few cracks on the top of the brownies as well. Allow the brownies to cool in the pan for at least 60 minutes as they will be very delicate. Use the parchment paper to remove and cut into equal sized squares and store in an airtight container for up to 4 days or freeze.


Top with raspberry whipped topping and sit back and savour these!

Nutrition Facts

Serving Size 1 large brownie

Servings 0