Wickedly rich, this gluten-free brownie can match it with the best of them. Fudgy, thick and studded with tart raspberries, you won’t be able to stop at just one!






Skill level

Average: 2.9 (79 votes)


  • 150 g gluten-free, good-quality dark chocolate, chopped
  • 100 g (½ cup) coconut oil
  • 135 g (¾ cup) coconut sugar
  • 2 eggs
  • 60 ml (¼ cup) coconut milk
  • 1 tsp natural vanilla essence or extract
  • 30 g (¼ cup) cocoa powder
  • 2 tbsp coconut flour
  • ¾ tsp gluten-free baking powder
  • 50 g (½ cup) almond meal
  • 150 g frozen raspberries
  • pure icing sugar, to dust

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 15 minutes

Chilling time 1 hour

Preheat oven to 160°C (140°C fan-forced). Grease a 16 cm x 26 cm (base measurement) shallow slice tin and then line the base and two long sides with one piece of baking paper.

Place the dark chocolate and coconut oil in a medium heatproof bowl over a saucepan of simmering water (don’t let the base of the bowl touch the water). Stir occasionally until chocolate and coconut oil melt and the mixture is smooth. Remove bowl from saucepan.

Add the sugar, eggs, coconut milk and vanilla to chocolate mixture and use a spatula or large metal spoon to stir until well combined. Sift together the cocoa powder, coconut flour and baking powder into a bowl, add the almond meal and stir to combine. Add to chocolate mixture and stir until just combined. Add the frozen raspberries and fold until just combined.

Pour mixture into prepared tin and use the back of a metal spoon to spread evenly. Bake in preheated oven for 35 minutes or until moist crumbs cling to a skewer inserted in the center. Cool in tin and then chill for at least 1 hour (see Baker’s tip).

Remove brownie from the tin using the baking paper to lift it out. Cut into 4 cm squares. Serve dusted with icing sugar.


Baker’s tips

• These brownies are a little more fragile than normal fudge brownies and will be easier to cut if you chill them for at least an hour beforehand.

• These brownies will keep in an airtight container in the fridge for up to 5 days. Serve straight from the fridge or stand at room temperature for 30 minutes before serving.


Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, TwitterInstagram and Pinterest.


Photography by Alan Benson. Styling by Lynsey Fryers. Food preparation by Tina McLeish.

Zulu tiles from Onsite. Aluminium espresso 3 cup from Plenty. Saucer in orange; espresso cups in milk and saucer in slate, all from Mud.


For more recipes, view our online column, Bakeproof: Coconut.