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Chocolate Ganache and Raspberry Brownies

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  • Author: Tessa Fisher
  • Total Time: 45 minutes
  • Yield: 16 servings 1x


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.




  • 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.



  1. 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.
  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.


Adapted from Julia Turshen and The Washington Post.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
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