Chocolate Ganache and Raspberry Brownies

A base layer of rich brownie topped with a layer of raspberry jam and finished with a smooth chocolate ganache make up these delicious chocolate and raspberry brownies that also happen to be gluten free.

It should probably go without saying that a brownie can make a blah day seem a whole lot better. There’s something about those rich, fudgy bites of chocolate brownie goodness that are satisfying and uplifting.

At the very least, I can’t say that I’ve ever seen someone eat a brownie and frown.

There are obviously lots of different types of brownies. Classic brownies. No-bake brownies. Even peanut butter swirl brownies. And now there are gluten-free raspberry truffle brownies.

Starting with a fudgy-chocolate brownie batter base that is baked with a layer of homemade or store-bought raspberry jam, the cooled brownies are then topped with a simple two-ingredient chocolate ganache (dairy-free too!).

The ganache does take a few hours to completely set in the refrigerator. But believe me, when it does, it will be well worth the wait.

The chocolate ganache transforms these from simple brownies with raspberry filling, to a decadent dessert worthy of chocolate-raspberry-truffle status.

Click here for the ganache recipe.

Chocolate Ganache and Raspberry Brownies
 
Prep Time
Cook Time
Total Time
 
A base layer of rich brownie topped with a layer of raspberry jam and finished with a smooth chocolate ganache make up these delicious chocolate and raspberry brownies that also happen to be gluten free.
Author:
Recipe Type: Baking
Serves: 16 servings
Ingredients
Brownies
  • 8 tablespoons coconut oil, melted and cooled (or vegan butter)
  • ¾ cup organic cane sugar
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons water
  • ½ teaspoon salt
  • ¾ cup unsweetened cocoa powder
  • ½ cup almond flour
  • ¼ cup + 3 tablespoons raspberry jam
Chocolate Ganache
  • Click the link above for the recipe.
Instructions
Brownies
  1. Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
  2. Melt your coconut oil in a glass measuring cup or small bowl. Set aside.
  3. In a medium bowl, add cane sugar and eggs. Whisk for about 2 minutes. When color is a pale yellow, whisk in cooled coconut oil, followed by vanilla extract, water, and salt.
  4. Finally, whisk in cocoa powder and almond flour until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
  5. Using a spoon, dollop raspberry jam evenly over batter. With the back of the spoon, gently spread jam dollops out so that most of the batter is covered.
  6. Bake for 30-33 minutes. A toothpick test should come out with a few wet crumbs. Place on cooling rack.
  7. You may find that the jam layer has bubbled up in places during baking. Use a toothpick or fork to pop them.
  8. When brownies have cooled, prepare chocolate ganache.
Chocolate Ganache.
  1. Click the link above for the recipe.
Notes
Adapted from Julia Turshen and The Washington Post.

 

Tessa Fisher

Tessa F., baking enthusiast and school counselor, adopted a gluten-free diet to eliminate severe migraines. Tessa’s success has inspired her to share her love of gluten-free baking using natural, seasonal, whole ingredients. Find more of her recipes on the blog Salted Plains.

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