Fruity and EXTRA fudgy berry-studded brownies. These easy raspberry blender brownies taste like (healthier) chocolate heaven! Vegan, gluten-free, paleo option.
THIS POST IS SPONSORED BY VITAMIX.
When I die no one can ever say: If only she had taken her Valentine’s desserts more seriously. After this year, 2018, we can be sure of that.
Chocolate and all the berries, it’s been real. But it would be wrong of me not to squeeze in just one last choco-berry treat on the actual day. They may not come in a heart shaped box or with a bouquet of roses. And they may require a little effort on your part. But these brownies, they love you. And after that first extra fudgy bite I’m pretty sure the feeling will be mutual.
Why you will ♥ them:
- Fudginess. So. Much. Fudginess. Cakey brownie lovers, this is not your recipe.
- Sweet and tart. And bitter and salty. Just a lot of flavors coexisting here.
- Seven ingredients and made IN THE BLENDER.
- Other berries will work too – blueberry brownies, strawberry brownies, cherry brownies, huckleberry brownies.
- No added sugar, just what’s in the chips.
- Tested oat AND almond flour options, because I love you.
If you are still not convinced, scroll down just a smidge. Helloooooooo…
Remember when I said this was a blender brownie recipe with exactly zero spoons or bowls required? That’s all true. And without a high speed blender these brownies would be a seedy disaster because raspberries = very seedy. So blend the bejeezus out of those berries until not a seed can be found before adding the rest of the ingredients.
Of course I used my beloved Vitamix, and not a single seed survived. If you don’t have a high speed blender, you will need to blend and then strain out the seeds.
Guess what? In honor of Valentine’s Day, Vitamix is running a flash promo starting at 3pm EST today (2/14) until 6pm EST tomorrow (2/15) for $100 off their Certified Reconditioned 780 (the one I used in this recipe and video). What I’m trying to say is you can get a Vitamix blender for $299 today. So that’s exciting.
If you’ve been sitting on the ol’ fence eyeing them for a while now, THIS IS YOUR MOMENT. I can’t recommend them highly enough. For proof of my deep Vitamix love, see any recipe video I’ve made ever.
I mean I know roses are pretty and all, but roses can’t make you a smoothie or nice cream or nut butters or no-bowl brownies. Just sayin.
Fudgy Raspberry Brownies
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 brownies 1x
- Category: dessert
- Method: baking
- Cuisine: american
Description
Fruity and EXTRA fudgy berry-studded brownies. These easy raspberry blender brownies taste like (healthier) chocolate heaven! Vegan, gluten-free, paleo option.
Ingredients
- 1 1/2 cup (250g) frozen raspberries (measured before defrosting)
- 8oz (225g) chocolate chips (I used semi-sweet)
- 1/4 cup (30g) cacao powder
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 tsp baking soda
- 1/2 cup oat flour (*see notes for paleo option)
- 1/2 cup (90g) frozen raspberries
Instructions
- Preheat the oven to 350F.
- Heat the frozen raspberries to room temp or warmer (or you can use fresh). I microwave them for about 2 minutes on high.
- Blend on high until very smooth with no seeds remaining. If you have a smaller blender container, that works best here.
- Melt the chocolate chips.
- Add the melted chocolate along with the rest of the ingredients to the raspberry puree.
- Blend until combined to form a thick batter (it will be thinner if you are using almond flour).
- Stir in the 1/2 cup whole frozen raspberries.
- Transfer the batter to a baking dish lined with parchment paper. Spread evenly and top with additional raspberries and chocolate chips.
- Bake for 35-40 minutes at 350F.
- Remove from the oven and cool for at least 30 minutes before cutting and eating. They will be softer and cakier when warm and become firm and fudgy as they cool (or chill them for extra fudgy texture!)
Notes
*For the grain-free paleo option, replace the oat flour with 1 1/2 cup almond flour (170g) + 1/4 cup tapioca starch (35g)
Nutrition
- Serving Size: 1 brownie
- Calories: 252
- Sugar: 15
- Sodium: 204
- Fat: 17
- Carbohydrates: 34
- Protein: 6
Keywords: baking, chocolate, dessert, vegan, gluten-free, paleo
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Thank you Vitamix for sponsoring this post!
The recipe calls for 1/2 c oat flour but 1-1/2 c almond as a substitute? Should it really be three times as much?
Yep, that is correct! I tested them both yesterday 🙂 I know it seems crazy, but oat is SO much more absorptive than almond that’s why they really aren’t easy subs. If you use less almond flour they are way too gooey. Hope that makes sense, Brenda!
Thanks! I decided to go with the oat flour. My son just got home from school and said they’re amazing, one of his favorite desserts ever!
Woohoo!! I am so happy to hear it Brenda, I hope you guys enjoy the rest 🙂
I don’t have those flours in my house at the moment and want to try to make these today. Would I be able to use AP flour or bread flour (fully knowing that it wouldn’t be GF anymore)? Thanks!
I would suggest AP over bread flour (the high protein content of bread flour could make them oddly gummy), but yes that will work fine!
Recipe looks delish! But I also wonder what will be the ratio if I decide to go with AP flour? Thank you!
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If you use AP flour it will be the same as the oat flour version, so 1/2 cup 🙂
Thank you, Natalie for the info for Vitamix! Just ordered! Can’t wait for this weekend to make the brownies! Love your recipes!
Woohoo!! I am so excited for you to get it🤗 In a month you have to let me know if you love it, kay? 🙂
Any idea on a calorie count?
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I haven’t calculated it for this one, but you can figure it out here: http://www.myfitnesspal.com/recipe/calculator
what could I use in place of the raspberry puree? Will applesauce/mashed bananas work?
Yep absolutely! I have made them with applesauce as well, works great, but banana would be good too 🙂
oooh great, definitely saving this recipe!!
Will the amount of applesauce and banana remain same or less?
If you swap in applesauce or mashed banana for the raspberry purée you will need 1 cup🙂
These for real look like the tastiest things ever! I can’t wait to try them!
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They are SO GOOD. Not just for fudgy-ness reasons, but the fruity tart bits of berry mixed in make for such a more interesting brownie experience😋 I hope you love them too!
Wow, these brownies look ultra fudgy and I love that you used so many healthy ingredients. Amazing recipe, Natalie 🙂
Thanks Ela! I’m typically more of an ALL THE CHOCOLATE CHIPS in my brownies person, but I actually think I love the juicy tart berries mixed in even better 🙂
So pretty! Ok, soooo, fudgy, brownies and raspberry all in the title! That sounds like a very yummy place to be! I’ve been eating chocolate and raspberries all week too because of my sweet potato tart, but I’m sure as heck up for some MORE, gimme these now! I love that you used raspberries in the base. I’ve done cherries as a base before and the tart flavor makes the chocolate so much richer, so I bet this does the same yummy result. I’ve topped brownies a lot with raspberries but never put it IN brownies. Seems to be a delicious thing too! And these do look very, very gooey which I would expect from all that fruit! Definitely no cakey brownies, here, hahaha. I’ll save that for when I actually want cake 🙂 And that Vitamix, holy moly that is beautiful. Loved your video of it all in action, so gorgeous! I mean, hello, you know I’m in love with raspberries, the color is just so fabulous!! Thanks for sharing yet another deliciously, fruity chocolate dessert!!
Between espresso, berries, and salt chocolate is just better with some sort of strong, not sweet flavor balance in the mix. That pretty vitamix would be much much prettier if filled with your chocolate sweet potato tart filling, and it’s even red so it would go with your aesthetic😂 I do wish I could’ve been at your house for tart leftovers week (week? ha, what am I saying…DAYS). Luckily I still have quite a few brownies left between the two different flour versions plus they are just so dang rich! It’s a good problem to have😊 Happy weekend!
Valentine’s day treats aren’t complete without chocolate and raspberries! Looks absolutely delicious 😀
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TRUTH! Thanks for checking them out Nadia😊
I made these today and they are to die for. What size baking pan did you use? I used an 8×8 pan and they seemed a little thin (I thought they would be thicker from your photo), but the taste made up for it. I used the raspberry and although I’m not a big raspberry fan I loved the chocolate/raspberry combination. Do you think strawberries would work as well?
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