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 brownies 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
- 1 cup (170 g) dairy-free dark chocolate chips or chopped dark chocolate
- 1/2 cup (120 ml) full-fat coconut cream
Instructions
Brownies
- Preheat oven to 325°F. Spray an 8×8-inch baking pan with cooking spray and line with two overlapping pieces of parchment paper.
- Melt the coconut oil in a small bowl or measuring cup. Set aside to cool.
- In a medium bowl, add the cane sugar and eggs. Whisk for about 2 minutes until pale yellow. Whisk in the cooled coconut oil, followed by the vanilla extract, water, and salt.
- Whisk in the cocoa powder and almond flour until the batter is smooth. Transfer to the prepared pan and smooth with a spatula.
- Using a spoon, dollop the raspberry jam evenly over the batter. With the back of the spoon, gently spread the jam so most of the batter is covered.
- Bake for 30–33 minutes. A toothpick should come out with a few wet crumbs. Place on a cooling rack.
- The jam layer may have bubbled up in places during baking — use a toothpick or fork to pop any bubbles.
- When the brownies are completely cool, prepare the chocolate ganache.
Chocolate Ganache
- Place the chocolate in a heat-proof bowl. Heat the coconut cream in a small saucepan over medium heat until it just begins to simmer, then pour over the chocolate.
- Let sit for 1 minute, then stir from the center outward until smooth and glossy.
- Pour the ganache evenly over the cooled brownies and spread to the edges.
- Refrigerate for at least 2–3 hours, until the ganache is fully set. Slice and serve.
Notes
The ganache needs a few hours in the refrigerator to set completely — plan ahead. Use a warm, dry knife to cut clean squares.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baking
Frequently Asked Questions
Can I use a different type of jam instead of raspberry for the layer?
Yes, you can substitute the raspberry jam with other fruit jams like strawberry or blackberry, but keep in mind that it will change the overall flavor profile.
How long should I let the chocolate ganache set in the refrigerator?
The chocolate ganache typically needs a few hours to set completely in the refrigerator, so plan to chill it for at least 2-3 hours before serving.
What type of chocolate should I use for the ganache?
You can use either dark chocolate or semi-sweet chocolate for the ganache, depending on your taste preference.
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