Gluten and Dairy Free Gooey Raspberry Brownies

serves / makes 9
30 prep time
30 mins cooking time


I love my brownies gooey and sticky – it makes for a tasty brownie but a bit of an ugly picture! I’ve taken my basic gluten and dairy free brownie recipe and folded through some beautiful raspberries. The sharpness of the raspberries perfectly offsets the sweetness of the chocolatey brownies.





  1. Line a 13 by 9 inch shallow baking tin with tinfoil leaving the edges over the tin so the brownie can be easily lifted out the pan
  2. Preheat the oven to 180 oC
  3. In a small pan or in the microwave, melt together the chocolate and the dairy free spread
  4. Leave aside to cool
  5. Beat together the eggs and sugar
  6. Stir in the chocolate mixture and flour
  7. Careful fold in the raspberries
  8. Pour into the pan and bake in the centre of the oven for 30 minutes
  9. Leave in the pan to cool
  10. Carefully lift out the pan and slice into squares