Gluten-Free Chocolate Brownies with Organic Raspberries

Gluten-Free Chocolate Brownies with Organic Raspberries

This one is from my forthcoming Haute & Healthy collection and is sure to please pretty much everybody.If you like gluten-free, if you like all natural and organic, and if you just love gooey, delicious brownies, these luscious treats will make Valentine's sweet.
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Course: Dessert
Keyword: dessert, gluten free, kid-friendly, valentines day
Servings: 12
Calories: 139kcal


  • 3 tablespoon unsalted butter
  • 1 tablespoon coconut oil
  • 2/3 cup unsweetened coco powder
  • 1/2 cup gluten free flour Bob's Red Mill brand is available at most markets
  • 1/4 teaspoon xanthan gum (omit if your gluten free flour has xanthan gum) Bob's Red Mill brand is available at most markets
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2/3 cup homemade sweet-potato puree made from fresh or canned organic sweet potatoes
  • 1 large egg
  • 1 egg white
  • 1 1/2 teaspoon vanilla extract
  • 1/4 teaspoon instant espresso powder
  • 2/3 cup organic raspberries, fresh


  • Heat oven to 350° and coat an 8-inch square pan with cooking spray, set aside.
  • In a medium sauce pan over low heat, melt butter. 
  • Remove from heat and mix in coconut oil. Next, slowly stir in cocoa powder.
  • Stir with a fork until the chocolate mixture resembles a thick chocolate sauce (not clumpy). 
  • Cover and set aside.
  • In a separate small bowl mix together vanilla extract and espresso powder until the powder is dissolved.   Set aside.
  • In a small bowl, whisk gluten free flour, xanthan gum, baking powder and salt and set aside. 
  • In a medium bowl add sugar to sweet potato puree and stir well. 
  • Next add whole egg and additional egg white and stir until combined.
  • Next combine flour mixture with the sweet potato mixture until no trace of the flour mixture remains.
  • Stir in espresso mixture/vanilla mixture and chocolate mixture until the batter is dark brown. 
  • Carefully fold in fresh raspberries. 
  • Spoon into sprayed baking pan and smooth the top with a spatula coated in cooking spray. 
  • Bake until an inserted toothpick (or knife) comes out clean, about 25-30 minutes.
  • Cool before serving.


*Swap gluten free flour for whole wheat flour and omit xanthan gum if you don’t want a gluten free dessert. 


Serving: 1med brownie | Calories: 139kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g

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