Gluten-free raspberry brownies are decadent and rich dessert. Made without wheat flour, these brownies use alternative flour such as tapioca to achieve a fudgy and moist texture. Raspberries add an extra juicyness and tangy flavour to the deep chocolate base.
This is my favourite brownie recipe because I love the combination of chocolate and raspberry. The method is very easy. You just need to combine ingredients and put cake in the oven. Then enjoy its' fantastic flavours.

Ingredients

150 g dark chocolate
125 g unsalted butter
180 g light brown sugar
2 eggs
25 g unsweetened cocoa powder
70 g tapioca flour
100 g fresh raspberries

18x24cm baking tin
Baking time is 35-40min. or if you want a firmer texture 45-50min.

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