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An image of Gluten Free Brownies on a white plate with a raspberry on top. There are peach-coloured roses in the background.

Gluten Free Brownies with Raspberries

Agnieszka Weiner
Dense and moist brownies with a crunchy top made from chestnut flour and ground almonds.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 20 pieces

Ingredients
  

  • 120 g dark chocolate * broken into pieces
  • 150 g butter
  • 4 eggs
  • 250 g sugar (I used 150g dark muscovado and 100g plain sugar)
  • 90 g chestnut flour
  • 90 g ground almonds
  • 1 tsp baking powder
  • 1 pinch of salt
  • 150 g raspberries

Instructions
 

  • Melt the butter and chocolate in the microwave or over a pan of simmering water, cool down.
  • Preheat an oven to 170C (fan ovens) and cover a cake tin (approx. 20 x 30cm) with a baking parchment.
  • Beat the eggs and sugar with an electric mixer for 2-3 minutes.
  • Add the cooled down melted chocolate and butter to the egg mixture and gently stir together.
  • Sift in the chestnut flour and baking powder, add the ground almonds and salt and very gently combine everything.
  • Pour the batter into the tin, put the raspberries on top and bake for 40 minutes.

Notes

* For this cake I used dark chocolate with 60% cocoa solids. But if you prefer more dense and less sweet version, you can use chocolate with a higher percentage.
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