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.
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Chocolate Ganache and Raspberry Brownies
- Total Time: 45 minutes
- Yield: 16 servings 1x
Description
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.
Ingredients
Brownies
- 8 tablespoons coconut oil (melted and cooled (or vegan butter))
- 3/4 cup organic cane sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup + 3 tablespoons raspberry jam
Chocolate Ganache
- Click the link above for the recipe.
Instructions
Brownies
- Preheat oven to 325 degrees Fahrenheit. Spray an 8×8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
- Melt your coconut oil in a glass measuring cup or small bowl. Set aside.
- 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.
- 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.
- 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.
- Bake for 30-33 minutes. A toothpick test should come out with a few wet crumbs. Place on cooling rack.
- You may find that the jam layer has bubbled up in places during baking. Use a toothpick or fork to pop them.
- When brownies have cooled, prepare chocolate ganache.
Chocolate Ganache.
- Click the link above for the recipe.
Notes
Adapted from Julia Turshen and The Washington Post.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
Hi Tessa,
I think there may be an error in the recipe on this page. There is only 1/2c of almond flour in this version, but the one at the ganache link has 1 1/4 + 3 tbsp, which seems much more accurate.
I made this recipe twice last year and it was phenominal so I decided to make it again this past Wednesday night for a high tea event at work the next day. Sadly, when I followed the recipe on this page, they did not bake up the same at all as they did the first two times I made them. This time, the outer edge was really thick and overdone whilst the middle was extremely thin and took longer to bake. They were still delicious, but an absolute mess and they looked awful. If this is an error, I will save the only one and make a note to myself to always use the version with more almond flour.
Many thanks!
Marie