These fudge brownies with raspberry sauce are the perfect treat for Valentine’s Day. Such a delicious dessert recipe! (gluten-free, dairy-free)
There’s nothing like a dense, fudgy brownie. I love having them on hand for a special treat once in a while. Brownies are pure comfort food in my book.
I used to make a brownie recipe that was full of butter. They were delicious, but the dairy was a bit too much for some people in my house. So I set out to make a healthier version of this classic treat.
These fudge brownies with raspberry sauce are dairy free and gluten free, but they’re still a decadent treat.
Brownies with Raspberry Sauce Tips
Coconut oil is a great substitute for butter in this recipe, and I use lots of eggs to make the brownies dense and rich.
The raspberry topping is so easy to make. For a smooth consistency, you can strain the sauce through a fine mesh strainer to get rid of the seeds. This step isn’t necessary if you don’t mind the seeds.
Topped with raspberry sauce, these brownies are the perfect healthier dessert for Valentine’s Day.
This video shows how simple it is to make these brownies:
Fudge Brownies with Raspberry Sauce
Healthy dessert recipe
- 1 cup gluten free flour
- 1 tsp salt
- 4 oz unsweetened chocolate
- 3/4 cup melted coconut oil
- 4 eggs
- 1 1/4 cups pure maple syrup
- 2 tsp vanilla extract
Raspberry Sauce Ingredients
- 8 oz raspberries
- 3 tablespoons pure maple syrup
- 1 tablespoon lemon juice
Preheat the oven to 325 degrees and grease a 9 by 13 inch baking dish.
In a small bowl, stir together the flour and salt. Set aside.
In a double boiler, melt the unsweetened chocolate and coconut oil. Set aside to cool.
In a large bowl, beat together the eggs, maple syrup, and vanilla extract until frothy (about a minute). Add the cooled melted chocolate mixture and mix briefly. Add the flour mixture and mix it in.
Transfer the batter to the prepared pan and bake for 25 to 30 minutes, depending on whether you’d like them to be slightly undercooked or fully cooked through. Cool on a wire rack.
While the brownies are baking, make the raspberry sauce by cooking the sauce ingredients in a small saucepan over medium heat. Cover and bring to a simmer. Then uncover and stir for about 10 minutes while cooking (or until the raspberries are broken up and the sauce thickens a bit). For a smooth sauce, strain it through a fine mesh sieve.
Serve the brownies drizzled with raspberry sauce, and top with whipped cream and a raspberry if desired.
Try my pumpkin brownies for another delicious gluten free dessert. You’d never know they’re full of produce!