Gluten-free raspberry and chocolate brownies

Just because you're following a gluten-free or dairy-free diet doesn't mean you have to miss out on indulgent treats. This brownie recipe from The Australian Women's Weekly's 'Delicious Gluten-Free Food' cookbook is living proof. Dig in!

  • 15 mins preparation
  • 55 mins cooking
  • Makes 24
  • Print


Gluten-free raspberry and chocolate brownies
  • 150 gram dairy-free spread
  • 150 gram dairy-free dark chocolate
  • 1 cup (250ml) almond milk
  • 1 1/4 cup (275g) caster (superfine) sugar
  • 3 eggs, beaten lightly
  • 1/2 cup (65g) gluten-free plain (all-purpose) flour
  • 1/2 cup (75g) buckwheat flour
  • 1/4 cup (35g) cacao powder
  • 125 gram fresh or frozen raspberries


Gluten-free raspberry and chocolate brownies
  • 1
    Preheat oven to 180°C. Grease a 20cm x 30cm rectangular slice pan; line base and long sides with baking paper, extending the paper 5cm over the sides.
  • 2
    Combine spread, chocolate and almond milk in a medium saucepan over low heat; cook, stirring, for 5 minutes or until spread and chocolate are melted and mixture is smooth. Remove from heat; stir in sugar. Cool 10 minutes.
  • 3
    Beat eggs into chocolate mixture with a wooden spoon. Stir in combined, sifted flours and cacao. Gently fold through half the raspberries. Pour mixture into pan. Sprinkle with remaining raspberries.
  • 4
    Bake for 40 minutes or until a skewer inserted into the centre comes out clean. Cool in pan. Cut into 24 pieces.


If you like, serve topped with fresh raspberries and dusted with a little extra cacao.

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