These Healthier Raspberry Brownies are amazingly fudgy! The combination of tart fresh raspberry and decadent chocolate is absolutely perfect. Gluten-free, vegan, and refined sugar-free!
I may have outdone myself with this recipe. It might be my best one yet. I know, I know, how could I make something more delicious than my Secretly Healthy Fudge Brownies?! Well, although those are scrumptious, the combo of raspberry and chocolate in these healthy brownies is heavenly!
The Perfect Chocolate Dessert for Any Occasion
Weirdly enough, Valentine’s day is actually one of my favorite holidays. I just love the combination of pinks, purples, whites, and reds. I also have such fun memories of making little Valentine’s day mailboxes to take to school for the valentines exchange. That was the biggest event of the year! Am I right? And of course, I also love Valentine’s day for the treats! These raspberry brownies are no exception!
Honestly, I will make these raspberry brownies regularly now. No sense in saving them just for Valentine’s Day! They’re perfect for any occasion. Or if you eat dessert every night like me, (healthy dessert that is) just make these raspberry brownies to have as your healthy dessert throughout the week!
What’s in these Raspberry Brownies?
There are a few ingredients in these brownies that may shock you. I’m here to assure you that these healthy ingredients are PERFECT for these raspberry brownies.
First, there is mashed banana in these brownies. Don’t worry! Your brownies WON’T taste like banana in the slightest! I was skeptical when I made my first batch of these raspberry brownies, but trust me, there’s not even a hint of banana flavor. The chocolate cacao powder overtakes any taste of banana.
The next two ingredients that may shock you in these healthy brownies are oat flour and almond flour. If you’ve tried my Secretly Healthy Fudge Brownies, you’ll already know that almond flour does amazing in healthy brownies.
Almond flour gives these brownies the perfect fudgy, ooey gooey texture. I wanted to add a little more cakiness to this recipe and oat flour did the trick!
The last shocking ingredient actually makes these brownies vegan. It’s a chia egg! If you’ve never heard of a chia egg, don’t be freaked out. No, it’s not made from a chia chicken! Chia eggs are very simple. I used them in my Vegan Sugar Cookie recipe too! They work just like eggs!
To start, grind up 1 Tbs of chia seeds in a coffee grinder (or whatever you use to grind things)
Then, in a small bowl mix ground chia seeds with 2 Tbs water.
And finally, it will thicken and become like an egg! (BONUS: You don’t even have to wait for it to thicken like you do with flax eggs).
Storing Chocolate Raspberry Brownies
Can you keep these raspberry brownies at room temperature? Of course! You can store your chocolate brownies in an airtight container on the counter for up to 3 days.
Can you store these brownies in the fridge? YES! The fridge is my ideal storage place for these chocolate brownies. I like to eat my brownies cold, straight from the fridge! You can also heat them up in the microwave or oven before devouring.
Are these brownies freezer friendly? These healthy brownies can most definitely be stored in the freezer! Wrap them in plastic wrap and place them in a resealable storage bag or airtight container. When enjoying the brownies from the freezer, thaw at room temperature for a few hours or defrost in microwave.
What to Serve with Raspberry Brownies
These brownies are amazing on their own, but to take them up another level you can serve them with:
2. In a medium bowl, mash the ripe banana with the back of a fork.
3. Grind up the chia seeds in a coffee grinder (I use this one). In a small bowl, combine ground chia seeds and 2 Tbs water. Mix until it thickens and becomes an egg consistency. Then add it to the mashed banana.
4. To the banana mixture, add in the coconut sugar, cacao powder and plant based milk. Mix until combined.
5. Next, fold in the almond flour, oat flour, pink salt, baking powder, baking soda, and chocolate chips. Optional: Melt 1 Tbs chocolate chips with ¼ tsp coconut oil and mix into the brownie batter. Batter will be thick!
6. Pour brownie batter into parchment lined baking dish and top with raspberries. (You can top with additional chocolate if desired too)
7. Bake at 350 F. for 35-40 minutes until a toothpick comes out with a few moist crumbs.
8. Serve with dairy-free ice cream or coconut whipped cream! Store in an airtight container in the fridge for up to a week!
The reason I added the melted chocolate is to increase the fudge factor of these brownies. Totally optional, but highly recommended!
This recipe makes 9 smaller sized brownies. I used a 2 quart size baking dish and just didn’t use the whole dish for the brownie batter. It filled half of the pan and the other half I just left empty. This ensured that I would still get a thick brownie. So feel free to use whatever size baking dish you have. Just note that the thickness of the brownies might change the bake time.
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