Gluten Free Raspberry Swirl Brownies

Total time1 hr 50 min

Prep time20 min

Cook time30 min

4.9

(17)

Rich, fudgy brownies with a gorgeous raspberry swirl running through every square — this is the kind of treat that disappears fast at any gathering, and nobody will guess they're made without wheat flour. The batter comes together with melted bittersweet chocolate and butter, giving you that dense, glossy texture that makes a truly great brownie. A gluten free flour blend steps in seamlessly, so there's no gummy or grainy trade-off that sometimes plagues wheat-free baking. The raspberry swirl is cooked down from fresh or frozen berries with a little sugar and lemon juice, then strained smooth and dragged through the batter in sweeping curves for a marbled finish that looks seriously impressive. Store-bought gluten free desserts can be hit or miss, but making these at home means you control every ingredient from start to finish. The recipe yields 16 squares, so there's plenty to share — or to stash for yourself across the week. Let them cool the full hour before cutting and you'll get clean, bakery-worthy edges every single time.

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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.

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