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Raspberry Brownies

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  • Author: Tara | Treble in the Kitchen
  • Total Time: 45 mins
  • Yield: 12-16 brownies 1x


I’ve always loved the flavor of tart raspberries mixed into a sweet and gooey chocolate brownie. These brownies contain no refined sugar or flour and are 100% delicious. They will totally hit the spot when that chocolate craving strikes!


  • 6 Large eggs
  • 1 ripe banana, mashed
  • 3 Tbsp maple syrup
  • 2 Tbsp coconut oil, melted and cooled
  • 1 tsp vanilla extract
  • 3/4 cup coconut flour
  • 1 cup crushed, freeze-dried raspberries
  • 3 Tbsp cocoa powder, unsweetened
  • 1 tsp espresso powder
  • 3/4 tsp baking soda
  • 1/8 tsp sea salt
  • 4 oz chopped chocolate (I used Enjoy Life brand)
  • 1/2 cup fresh raspberries


  1. Preheat the oven to 350 degrees fahrenheit. Line an 8×8 inch baking pan with parchment paper and set aside.
  2. In a large bowl, mash the banana then whisk in the eggs, maple syrup, coconut oil, and vanilla.
  3. Sprinkle in the coconut flour, crushed freeze-dried raspberries, cocoa powder, espresso, baking soda, and sea salt. Make sure to stir until combined.
  4. Fold in half of the chopped chocolate chunks. The batter will be thick!
  5. Pour the batter into the prepared baking pan and smooth the top with your spatula. Sprinkle the fresh raspberries and remaining chocolate chunks on top.
  6. Bake for 35-40 minutes, or until a toothpick is inserted into the center and comes out clean.
  7. Allow to cool for about 30 minutes prior to cutting into squares.
  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Category: paleo friendly, gluten free, grain free, dairy free
  • Cuisine: dessert, baking, baked good