Ginger Free Gluten Free Raspberry Swirl Brownies
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
16 servings
For the brownie batter
- ½ cup (1 stick) unsalted butter, cut into pieces
- 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup gluten free flour blend
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
For the raspberry swirl
- 6 oz fresh or frozen raspberries (about 1 ¼ cups)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
Combine the raspberries, 2 tbsp granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring and pressing the berries with the back of a spoon, until the mixture is thick enough to mound on a spoon and most of the liquid has evaporated, about 8–10 minutes. Press through a fine-mesh strainer into a small bowl, discarding the seeds. Set the strained raspberry purée aside to cool slightly.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!