Recipe: Chocolate Raspberry Brownie

Apr 4, 2014 | Eating Right, Treats

Knowing that chocolate can actually help us lose weight, I think it’s safe to post this recipe for all my sweet-tooth readers. It’s gluten-free and cane sugar-free, if that makes a brownie sound any better? Thought so.

This decadent raspberry brownie recipe is from my regular guest contributor, The Natural Nutritionist.


  • 1 cup macadamia or almond flour (or finely ground macadamias, in a food processor or blender)
  • 5 tablespoons raw cacao powder
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 2 eggs
  • ½ cup coconut oil
  • 1 teaspoon vanilla extract
  • ¼- ½ cup rice malt syrup, depending on your desired sweetness (can substitute with manuka honey too)
  • 1 cup raspberries (frozen or fresh)


  1. Preheat oven to 180°C.
  2. Combine dry ingredients in a large mixing bowl.
  3. Beat eggs and add with remaining wet ingredients, saving raspberries until last.
  4. Make sure wet and dry ingredients are thoroughly combined. Carefully fold through raspberries.
  5. Spread into a lined cake tin and cook for 20-25 minutes, checking regularly so as not to overcook the brownie. It is even better slightly soft (and gooey!) in the middle.
  6. Cool before serving and if there are any leftovers, store in an airtight container in the fridge for up to a week.



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