Gluten free guilt free brownies


Serves: 12-16 brownies

Prep time: 20 mins

Cooking time: 20-25 mins

Difficulty: Hard






  • 3 eggs
  • 3 egg whites
  • 190g dairy free butter
  • 80g gluten free plain flour
  • 1 cup frozen raspberries
  • 1 teaspoon vanilla essence
  • 30g raw cacao
  • 200g raw dark chocolate
  • 200g coconut sugar
  • 50g stevia
  • 2 tablespoons maple syrup


  • Pre heat the oven to 200 degrees
  • Line a baking tray with coconut oil and grease proof paper.
  • Place the chocolate and the butter in a heatproof bowl over a pan of simmering water (make sure the bowl does not touch the water). Melt the butter and the chocolate together. Leave to one side to cool.
  • Add 3 whole eggs, the coconut sugar, stevia, maple syrup and vanilla essence to a mixing bowl. Whisk together until the mixture becomes a pale thick milkshaky texture.
  • Fold the cooled chocolate mixture into the egg mixture. Be gentle !
  • Separate three eggs. Place the yolks to one side (you don’t need them for this – use them up in some FODMAP friendly mayo!) and add the whites to a mixing bowl. Whisk until stiff peaks form – you should be able to turn the bowl upside down and the mixture stay put.
  • Add one tablespoon of the egg white mixture to the chocolate and egg mixture bowl. Gently fold in in a figure of eight motion. Fold in the rest of the mixture in the same way.
  • Sieve the flour and raw cacao into the mixture and gently combine together.
  • Pour 1/3 of the mixture into the baking tray. Arrange the frozen raspberries on top and then cover with the rest of the brownie mixture ( this will ensure that the raspberries don’t burn in the oven).
  • Place in the oven for 20 – 25 mins – the brownies should still have a little wobble!
  • Leave to cool completely before slicing up and eating.


Guilt free FODMAP gluten and dairy free brownies – music to my ears ! ย These chocolate and raspberry mouthfuls are the best decadent treat, free from processed sugar but still super sweet and chocolatey. ย They are great for sharing with guests, and children love them too. Store for up to a week in an air tight container or alternatively slice up and store in the freezer for up to 6 months.


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