The BEST Gluten Free Chocolate & Raspberry Brownie

The BEST Gluten Free Chocolate & Raspberry Brownie | Rich, Fudgy & Easy Recipe (Australia & New Zealand). If you’re searching for the ultimate chocolate and raspberry brownie, you’ve just found it. This rich, fudgy brownie is packed with deep chocolate flavour, bursts of juicy raspberries and that perfect balance between gooey and indulgent. This is a simple, foolproof brownie recipe made with real ingredients and big flavour — perfect for my viewers across Australia and New Zealand who want a reliable dessert that always impresses. Whether you’re baking for family, friends, entertaining, Easter, Christmas or Birthdays OR just because CHOCOLATE fixes everything, this brownie delivers every time. In this video, I’ll show you: How to make fudgy chocolate brownies from scratch. Tips for getting that perfect crackly top. That chocolate and raspberry is a match made in dessert heaven! Perfect for: Afternoon tea Dinner parties Celebrations Chocolate lovers everywhere 🍫 Chocolate & Raspberry Brownies – The Old Fashioned Method Ingredients: 150g softened butter, chopped 150g dark chocolate, plus extra 1/4 cup, chopped 3 eggs 1/2 cup caster sugar 1/2 cup rapadura sugar 1 teaspoons vanilla essence 3/4 cups buckwheat flour 1/4 cup cacao powder 1/2 cup frozen raspberries Method: 1. Preheat oven to 175 degrees Celsius and line a 25cm x 16cm slice tin with baking paper. 2. Combine the equal quantities of butter and dark chocolate to a small saucepan and heat over a low heat to melt until completely combined. Set aside to cool. 3. Meanwhile, beat the eggs and sugar until light and fluffy. 4. Add the chocolate and butter mixture along with the vanilla essence. 5. Add the sifted buckwheat flour and cacao to wet ingredients. Folding through until well combined. 6. Pour into prepared lined tin. 7. Add raspberries & extra chocolate. Pressing frozen raspberries into the batter and scatter extra chopped chocolate over the top. 8. Bake for approx. 25- 30minutes until firm around edges but still slightly gooey in the centre. Chocolate & Raspberry Brownies – Thermomix Method Suitable for TM31 | TM5 | TM6 | TM7 Ingredients: 150g softened butter, chopped 150g dark chocolate, plus extra 1/4 cup, chopped 3 eggs 1/2 cup caster sugar 1/2 cup rapadura sugar 1 teaspoons vanilla essence 3/4 cups buckwheat flour 1.4 cup cacao powder 1/2 cup frozen raspberries Method 1. Preheat oven to 175°C (fan-forced). Line a 25 cm x 16 cm slice tin with baking paper. 2. Add to Thermomix bowl: butter and chocolate. Melt 3 min / 50°C / Speed 2 Scrape down sides. Mixture should be smooth and glossy. Put into small bowl and put aside while starting next step. 3. Place butterfly in mixing bowl. Add to bowl: eggs, caster sugar, rapadura sugar Mix: 30 sec / Speed 4. Mixture should look pale and slightly thickened. Repeat step if necessary. 4. Add vanilla, melted butter & chocolate mixture. Mix: 10 sec / Speed 3. Scrape down sides. 5. Add dry ingredients - buckwheat flour, cacao powder. Mix: 10–15 sec / Speed 3 DO NOT OVERMIX — stop as soon as combined. 6. Pour batter into prepared tin. Smooth the top gently. 7. Add raspberries & extra chocolate. Pressing frozen raspberries into the batter and scatter extra chopped chocolate over the top. 8. Bake 25–30 minutes at 175°C Cool in tin for at least 20 minutes before lifting out. ✔️ Edges should be set ✔️ Centre should still be slightly soft and gooey ✔️ Toothpick test: moist crumbs = perfect brownie Jo’s Brownie Tips (aka brownie wisdom 😉) Want extra fudgy? Pull them out closer to 25 minutes Want firmer slices? Chill before cutting Buckwheat keeps them gluten-free and rich — no one will know Frozen raspberries = less bleeding, better texture Serve with plain coconut yoghurt and a few fresh raspberries. Enjoy :) Don’t forget to Like, Subscribe and Share if you love easy, delicious baking. Drop a comment below and tell me — are you team extra chocolate or extra raspberry?