Gluten Free Chocolate Raspberry Brownies

Gluten Free Chocolate Raspberry Brownies
Gluten Free Chocolate Raspberry Brownies

Gluten Free Chocolate Raspberry Brownies

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I have been making these brownies for years and the original recipe can be found in my book Skinny Chicks Eat Real Food. Over the years I have modified it a bit and gluten-free flour has come along way in the past 12 years. Now you can purchase one-for-one gluten-free flour, meaning you simply swap out regular flour for the same amount of gluten-free flour. This makes gluten-free baking so much easier than 10 years ago where you had to do a combination of several different types of flour combined with xanthan gum. Those days are behind us!
Course Dessert
Servings 12
Calories 139 kcal


  • 8 inch square pan
  • medium saucepan
  • 1 medium bowl
  • 1 Small Bowl


  • nonstick cooking spray
  • ½ cup one-for-one gluten free flour
  • 1 egg white
  • 1 large egg
  • ¼ tsp xanthan gum (omit if your gluten free flour has xanthan gum)
  • 1 ½ tsp pure vanilla extract
  • ¼ tsp baking powder
  • ¼ tsp instant espresso powder
  • ¼ tsp fine sea salt
  • 4 tbsp coconut oil
  • 1 cup coconut palm sugar
  • cup canned pumpkin or sweet potatoes
  • cup unsweetened coco powder
  • cup fresh raspberries


  • Heat oven to 350° and coat an 8-inch square pan with cooking spray, set aside.
    nonstick cooking spray
  • Whisk together the flour, xanthan gum (if using), baking powder, and salt in a small bowl.
    ½ cup one-for-one gluten free flour, ¼ tsp xanthan gum, ¼ tsp baking powder, ¼ tsp fine sea salt
  • Stir together the sugar and pumpkin in a medium bowl until well combined.
    1 cup coconut palm sugar, ⅓ cup canned pumpkin or sweet potatoes
  • Beat in the whole egg and egg white.
    1 egg white, 1 large egg
  • In a separate small bowl, mix together the vanilla and espresso powder until the powder is dissolved and then add to the sugar/ pumpkin mixture.
    1 ½ tsp pure vanilla extract, ¼ tsp instant espresso powder
  • Melt coconut oil in a medium saucepan over low heat and slowly stir in cocoa powder, stirring with a fork until the chocolate mixture resembles a smooth sauce.
    4 tbsp coconut oil, ⅔ cup unsweetened coco powder
  • Combine the flour mixture with the pumpkin mixture until no trace of the flour remains.
  • Stir in the chocolate mixture and mix until the batter is dark brown.
  • Carefully fold in the raspberries.
    ⅔ cup fresh raspberries
  • Spoon the batter into the baking pan and smooth the top with a spatula coated with cooking spray.
  • Bake until a wooden pick inserted in the center of the brownies comes out clean, 25 to 30 minutes.
  • Cool and cut into 12 brownies.


More About This Recipe

*Swap gluten free flour for whole wheat flour and omit xanthan gum if you don’t want a gluten free dessert. 
Funny story behind these brownies many years ago, I made these gluten free brownies to a good friend of mine, who worked at a very well-known talent agency in Hollywood.  He worked with the beautiful and talented Hillary Swank. He gave her one of my gluten free chocolate raspberry brownies, and she loved them. At least this is the report that I received. Although it wasn’t my own personal first-hand experience, I’ll take the compliment and go with it!
Food for thought:
Coconut oil is almost 100% fat, most of which is saturated fat. However, the structure of fat in coconut oil differs from that of many animal products, which mainly consist of long-chain fatty acids. Coconut oil is high in MCTs. These are harder for the body to convert into stored fat and easier to burn off than long-chain triglycerides (LCTs). Supporters of coconut oil attribute many of its benefits to the high MCT content.


Serving: 1med brownieCalories: 139kcalCarbohydrates: 25gProtein: 3gFat: 5g
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