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Choc Raspberry Brownies

Updated: Apr 2, 2020

These choc raspberry brownies are everything you ever wanted in a tasty afternoon treat - they’re moist, chocolatey and balanced perfectly against the tang of the raspberries!

Ready in: 40 mins

Makes: 16 pieces


  • 1/2 cup coconut oil, melted

  • 1/3 cup cacao powder

  • 3 large eggs

  • 1/2 cup maple (or rice malt syrup)

  • 1 tsp vanilla essence

  • 1/2 cup coconut flour

  • Pinch of salt

  • 1/3 cup chopped nuts of choice (I used cashews and walnuts)

  • 1/4cup mini baking choc chips

  • 1 punnet raspberries (125g)


Step 1. Preheat oven to 150C. Lightly spray a 20x 20cm baking tin with olive or line with baking paper

Step 2. Combine the cacao powder, melted coconut oil, eggs, maple syrup, and vanilla essence, coconut flour, and dash of salt and mix well

Step 3. Fold in the nuts and chocolate chips. Spread into the prepared baking tin evenly and press raspberries around the brownie mix

Step 4.Bake for 25-30 minutes. Cool on a wire rack and once cooled to room temperature, remove from the tin and cut into squares


Notes: Use 1 cup of almond meal as a substitute for coconut flour. You can use frozen or fresh raspberries. Rice malt syrup is a perfect substitute for maple syrup too

Storage: refrigerate or leave them at room temperature in an airtight container


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2 comentários

Rachelle Crilly
Rachelle Crilly
21 de jun. de 2020


Can I ask please. With maple syrup in your recipes I am unsure what type you are referring to? Is it the maple syrup flavour one, pure maple syrup?? Advice in the type and brand you use would be great. Thanks


Danielle Castle
Danielle Castle
07 de abr. de 2020

Wow! I just made these as a healthy treat and cannot believe how delicious these are! Thanks for sharing, just what I needed :)

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