7 April 2013

Chocolate Raspberry Brownies (gluten free)

This is one of my most used recipes from any of my cookbooks.
It's an incredibly reliable and easy Nigella Lawson recipe that I've slightly adapted which produces brilliant results every time.
I'm a bit of a brownie fiend and have never tried brownies quite as chocolately and gooey as these. You can add whatever flavours to the brownies you like- her recipe includes chopped walnut pieces but in this batch I added fresh raspberries for that tangy contrast. 
They are a staple at Christmas or any of our family events and can be easily frozen and made in advance for large parties or as gifts. 
I took this batch to the Blogger Bake Sale, hosted by The Londoner at Bumpkin in South Kensington. It was a lovely afternoon with delicious cakes for a really good cause and it was great to meet some fellow bloggers too.
I used to make these brownies with normal flour however after I tried them with a gluten-free substitute, I have never turned back as I find the gluten free flour gives them an extra gooey consistency.

Ingredients: (makes about 40-50)

375g unsalted butter
375g good quality dark chocolate
6 large eggs
1tsp vanilla paste
1 dsrt spoon vanilla extract
500g caster sugar
175g gluten free plain flour (I used Doves)
50g rice flour
1tsp salt
225g raspberries
150g walnuts

Preheat the oven to 180 degrees C. 
Line your baking tins with baking parchment. I use a square tin measuring 33 x 23 x 5cm and a normal round cake tin. 
In a heavy-based saucepan, melt the chocolate and the butter over a low heat until it's fully combined and silky. Take off the heat to cool. 
Meanwhile, in a mixing bowl, beat together the sugar, eggs and vanilla paste and extract. 

In another bowl, measure out the flours and salt. Once the chocolate mixture has cooled, whisk it into the eggs and sugar and then stir in the flour. 

At this stage, divide the chocolate mixture equally into two bowls. You can flavour each half with whatever flavours you fancy. I stirred 225g of raspberries into one half and 150g walnuts into the other. 

Spoon the mixture into the two tins and smooth over with the back of a spoon. 

Bake in the preheated oven for about 35 minutes until the top is a lovely pale brown. When you insert a skewer into the brownies, the mix should be slightly gooey still in the middle as it will continue to cook when you remove it from the oven and you want a dense and gooey consistency.

Let the brownies cool in the tin for 10 minutes and then once you have removed the baking parchment, cut into equal squares and cool on a wire cooling rack. 

You could also serve them warm straight out the oven with a scoop of vanilla ice cream!- perfect!

Adapted from Nigella Lawson, "How to be a Domestic Goddess"


  1. Yum!


  2. These look amazing, I have to make some SOON...

  3. This it the one Sandra first had when we arrived to the Bake Sale! it was delicious =) Never thought to add nuts and raspberries to a brownie. MUST try it! X


  4. Looks, FABULOUS.

    feel free to send me a tray, anytime...


  5. I don't have rice flour, could I use 50g extra of gluten free flour? xxx

    1. Yes of course, they will just be slightly spongier in texture. Hope you enjoy them! Xxx

  6. a good brownie would be my choice of dessert! these look absolutely delish!

    Sisters Marie
    Start your closet on BISTM!

  7. Chocolate and raspberry! The brownies look too good. I made some super healthy gluten free brownies and they turned out pretty tasty. Here is the link to the recipe http://bit.ly/12Zks7Y :)

  8. Made the raspberry brownies today, both gluten free and substituting a xylitol sugar substitute (Total Sweet)for the castor sugar. They were absolutely gorgeous, especially when still slightly warm. This was the first chocolate and raspberry brownie recipe I have tried, and I won't need to try any others. Will definitely make these again.


Thank you so much for taking the time to comment. It's really appreciated and lovely to hear some feedback. Katie x