Chocolate Raspberry Brownie Recipe

This Chocolate Raspberry Brownie recipe is great to make if you’ve got guests coming round and want to serve them something a little sweet. It’s gluten free and can be made dairy free too.


175 grams butter (or coconut oil)
1/4 cup maple syrup
1/3 cup raw cacao (or cocoa)
1 tsp vanilla essence
2 cups ground almonds
3 eggs (whisked)
1 cup frozen raspberries (or any berries)


1. Turn on oven to 170C and line a loaf tin with baking paper.

2. Melt the butter in a large glass bowl.

3. Stir in the maple syrup, raw cacao and vanilla essence until mixed.

4. Add the ground almonds and whisked eggs. Mix together.

5. Lightly mix in the frozen raspberries and pour into the loaf tin.

6. Bake for 15-20 min. Check it’s ready with a knife. It should come out clean.

7. Serve warm or cold with yogurt or cream. Enjoy!

Please note: This brownie can be made diary free using coconut oil. It will be slightly more dense. If the mixture isn’t sweet enough for you, add more maple syrup. This is nice made with any berries, fresh or frozen.

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