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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Hi Patty! I’m so happy you liked them🤗 The pan I used is about 8×5″ (I linked to the exact one in the instructions http://amzn.to/2AmC3dj), so yes they will be a bit thinner if you use a full size square pan. I love love love the berry + chocolate flavor combo too, and yes strawberries would be just as yummy!
Incidentally my birthday is on Valentine’s day and we usually stay At home instead of going out. For me dessert has to have chocolate. These made a perfect treat for us. I added chopped pecans instead of raspberries on top for. Perfect crunchy bite. My daughter was not a fan of the tart berries but my husband and I loved it!!! Thanks for this recipe.
Aww that’s a fun day to have as your bday! And a great excuse for ALL THE CHOCOLATE. I love the nutty addition, that sounds delicious. Happy belated birthday and thanks for the feedback 🙂
Love!!
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Berries + LOTS of chocolate, how could anyone not, right?❤️😊
These look great! Can I use GF plain flour as an alternative??
Yep, that will work too! Enjoy 🙂
I just made these and they are SO GOOD!! I used one banana (1/2 cup mashed) in place of the raspberry puree 🙂 Thanks for the recipe!
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Woohoo!! I am so happy you liked them and the banana swap worked–sounds delicious😋 Thanks for the feedback Tiff!
Hi I tried making it and they came out kinda flat. like not as thick as the picture shows. But taste good. I’ll try it again.
Hi Willow! That may just be a matter of using a smaller size pan so they are thicker, or 1.5x the recipe if you are using a larger pan. I’m glad they taste good though!
So Willow caught me in a daze staring at the closeups of these brownies! I honestly couldn’t tell you how long I was staring before Willow snapped me out of it! Hahaha!! Obviously these look AMAZING! The fudginess factor is off the charts, but to throw raspberries into the mix…YES, PLEASE! I can’t believe you pumped out yet another Valentine’s Day recipe – how in the world are you going to top this next year??!! Seven ingredients, blender, and lots of chocolate??? Count me in! Must make these asap!
P.S. – I laughed out loud when I read “So blend the bejeezus…” 🙂
Ha so that “bejeezus” part was inspired by my sister’s text from a few weeks ago talking about her failed lentil cooking experience although the word blend was burned lol. Neither of us are the most gifted in the cooking department it seems😂 But brownies I can do! And yes yes the berries make them SO much better. Hehe thanks Willow for the reminder that blinking is important even in the face of chocolate. I hope you are all having a good weekend and doing better with the eating things part💕
So delicious I’ve made two batches in the last three days. Thanks for another great, fruity recipe!
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Ha that’s awesome! I am so so happy to hear that you love them too, Lauren🤗
NAT-A-LIE!!!! I had to divide your name into the three syllables because you hit the trifecta with this recipe!
1. Easy to make.
Actually beyond easy to make. I had to reread the recipe a few times to make sure I wasn’t missing any ingredients or steps because it was that easy! (And thanks for writing out the instructions so clearly, like that the 1.5 cups of raspberries should be before defrosting.)
2. Healthy
No added sugar. I actually used 72% chocolate chips that Kroger just started to carry instead of semi-sweet. No oil. No flour (oat flour doesn’t count—it’s just ground up oats). If you’re okay with this, I am going to share it on some WFPB groups because it’s compliant except for the pinch of salt (not that a pinch of salt is going to kill anyone, but they take weird pride in going totally salt-free). I guess they would have issue with the chocolate chips, but they could possibly use 100% chocolate that has no sugar, since they are always bragging about how their taste buds have changed and they don’t need/crave salt/oil/sugar. Hmmm, on second thought, maybe I shouldn’t even bother posting since they don’t seem to get recipes like this that are really very healthful but still let you enjoy a life a little (okay, a lot, with recipes like this!).
3. DELICIOUS!!!!!
Raspberries, chocolate, moistness, this is the real deal!
I love it so much that when I stumbled upon a good price for raspberries at the Asian market, I am snapping them up to freeze because this is going to be a repeater for sure,
It made yesterday into Valentine’s Day, two weeks later, which is even more fun to celebrate on my own terms on my own time!
I have no idea how you could have known that you could make brownies with so little oat flour and mostly just chocolate and lots of raspberries. Did you have to go through lots of trial and error? Whether you nailed it on your first attempt or had to try 20 times, I thank you so much!
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Ellen!! Three syllables, three comments, and three big happy dancing jazz hands emojis from me🤗🤗🤗 You just made me so so happy with all your brownie loving positivity, and giggle a little bit about the salt pride/tastebuds have change/still enjoy life a little part lol. I am thrilled that you loved them, and I really like the sound of using 72% chocolate–darker is always good with me. So so easy, right? The melted chocolate is the key I think, it takes care of the sweetening and adds so much richness you don’t need oil or nut butter or anything. This one didn’t take too many trials, I think I got lucky with just 3 (unlike this cake I am currently testing😬😂) Woohoo already planning for a repeat batch is the sign of a true recipe success😊 I think I want to try them with cherries next, because we all know that black forest-y combo is delish! Anyways, thank YOU for this amazing feedback and I wish you very happy saturday❤️
I just made these with my 4 year old son, it tastes amazing !!! Ours did not rise as much as yours , that’s the only thing :))) , but tastes wonderful , thank you again for taking the time to post it !
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YAY I am so so happy you guys liked them!! Hmm did you use a larger pan perhaps? Mine is kind of a weird size (7.5×5.5″) so if you used a regular sized square pan they will be thinner. Luckily that doesn’t affect the fudgy flavor though 🙂 Thanks for the feedback Ezra!
I used 1 cup applesauce instead of the first raspberries, then 2/3 cup of thawed chopped strawberries instead of the second. Baked for 45 minutes, cooled on counter, then in fridge. These are REALLY good. My son loves them. The only sugar was in the ChocoLove choc chips and they are plenty sweet.
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That sounds delicious! I’ve made the with applesauce before too, it works wonderfully, but I love the strawberry variation😋 I really want to try them with cherries soon too. I’m so happy you and your son both enjoyed them, thanks for the feedback and happy monday Eleni!
They are in the oven. The batter is really great even uncooked, so I would never recommend using my vitamix to mix all the ingredients. The batter is too thick, and you can’t really use a spatula to get it all out. Next time I will use the vitamix to purée the raspberries but then pour them into a bowl to mix with the other ingredients. This would save me at least 15 minutes of trying to get all the batter and then trying to clean the vitamix. I also used a dark chocolate that I eat–it’s cheaper than the chocolate chips.
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Hi Donna! So how did they turn out? Hopefully fudgy and amazing🤗 Thanks for the feedback on the blender part, it can be a little tricky and one of those mini spatulas is always helpful😊
these are seriously TO DIE FOR ! made them with strawberries i had in my freezer .. the best dessert ever, and easy, healthy !
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Woohoo!! I am so happy you liked them, and yes so good with any berry. Thanks for the feedback and enjoy the rest 🙂
Drooling over here… these look AMAZEBALLS 😀
Pretty much just chocolate overload in a square form😊 Thanks girl!
Can I freeze these?
I haven’t tested it personally, but should be just fine 🙂
Hi Natalie, this recipe looks amazing! My only question is, the recipe says 1 1/2 cups but I’m not sure if that’s the first batch of raspberries that I blend fully and THEN I put in another 1/2 cups just mixed in the batch or 1 1/2 ALTOGETHER. It’s definitely my skills to understand the easiest recipe ever… so sorry
Hi Lilla! Sorry for the confusion. It’s 1 1/2 cup defrosted and blended fully, and then ANOTHER 1/2 cup just stirred in whole so there are hunks of berries throughout. So 2 cups total. Hope that makes more sense 🙂
Would love to try them do you think frozen berries would work have lots in the freezer. Thank you
i meant frozen cherries, not berries:)
YES!! Frozen cherries would be amazing here too🍒🤗 Enjoy!
Is there an alternative to the chocolate chips?
The melted chocolate is what sweetens, binds, and makes these brownies so moist and fudgy so they are pretty essential. You could use melted unsweetened chocolate, but you would have to add some sort of sweetener in that case. Maybe this brownie recipe would be better instead: https://www.feastingonfruit.com/ice-cream-sundae-brownie-cups/
Girrrrl… You are seriously a little too talented hahah! I made these brownies a couple of weeks ago and have been meaning to write a review, but something always got in the way. Anyways, these brownies were just so good: fudgy, decadent and so guilt-free. I mean what more could you ask of a recipe? Thank you so much for putting out so much great content out there; you have become one of my go to blogger for sweet treats! 😍
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Woohoo!! Better late than brownie reviewing never🤗 I am thrilled to hear that you liked them–insanely fudgy and rich, right? Thank you for the kind words and the feedback, Murielle💛 Happy friday!
I can’t wait to try these, they look ahhhh-mazing!! I will be making them the night before a party – how should I store them? In the fridge or on the counter? Thanks so much!
In the fridge will make them much more fudgy (personally that’s my favorite way to eat them actually), but if you want them to stay more cakey then at room temp is best. And sealed up with as little air as possible either way!
Okay so I don’t have oat flour – would coconut four work as a substitute? It’s also very absorbing compared to normal flour I think. Also I think I’ll try using carob chips instead of chocolate 🙂
No coconut flour will not work here. It’s a very unique and tricky flour, so it can rarely work in recipes that aren’t designed for it. A GF flour mix would work here, as would spelt, or the almond flour option listed in the notes. Sorry!
ah dang! i guess i can just use ‘normal’ flour then? thanks for the quick reply 🙂
Yep, that will work!
Hi! I would love to try this recipe but I don’t have any oat flour with me right now. Does blended up rolled oats work as well? Or perhaps blended quick oats? Thanks!
Either will work! Rolled, quick, or even steel cut oats in a high speed blender until fine and you have DIY oat flour in less than a minute 🙂 I actually always make my own. Happy brownie making!
Hi Natalie, I‘m from Germany and usually bake most of all the cakes and Torten (German word, never found an exact translation of it in English 😬) that my family devours every week and therefore I feel it is my job to get them to eat a bit healthier, at least sometimes. So every once in a while I try and sneak in a recipe that‘s made with no added sugar and/or whole flours. Today I made your fudgy raspberry Brownies and absolutely loved them. But instead of using semi-sweet chocolate chips, I bought unsweetened ones and purreed a few dates into the raspberry mixture. It was absolutely delicious and super fudgy, so I will definitely make them again. Thanks for sharing!
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I am so happy they were a success and family approved, Sophie! Ha all about balance between the super decadent and the decadent but secretly healthy, right?😊 I love the idea to make them date sweetened, I will have to try that next time I make these too. Thanks for the feedback!
Hi, I have coconut flour and almond flour on hand. How much of each should I use to substitute the oat flour?
Thanks a lot!
I don’t recommend coconut flour for these, it will make them too delicate and crumbly. You can use almond flour, but you would need some sort of starch too to help bind (arrowroot, cornstarch, or tapioca). The amounts for the almond flour option are included in the recipe notes section 🙂
Hello! That’s a wonderful brownie! I am in love with this recipe! Thanks a lot!
By the way, I used all-purpose gluten free flour (only because oats are not gluten free) and it works great.
The sweetness and the sourness all together is amazing tasty!
I am so so happy you liked them, Tasya! There are definitely certified GF oats, but good to know the GF flour blend worked for you too. Thanks for the feedback and enjoy the rest of the batch 🙂
Hi there, I just found this recipe, looks amazing. If I would use wheat free plain flout, do I only use the same amount than oat flour? thank you!
Hmm so like a gluten-free all purpose flour blend? That should work here in place of the oat, yes!
Yum! These brownies really hit the spot for me. I’ve never come across brownies quite like this one, so I knew I had to try it. They remind me a lot of a special, healthy berry cake that my dad used to always have on hand–I haven’t had it in years, so I’m really glad to have a brownie version of that cake as I absolutely love brownies–the best of both worlds :). I’ll be making these regularly from now on and I look forward to trying this with other kinds of berries as well. Thank you for this interesting and delightful recipe!
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I am so happy you tried these Eva! Mmmm healthy berry cake sounds marvelous too, and if it involves berries and chocolate I’m almost always a big fan🍓🍫 Thank you for the wonderful feedback, and enjoy many more berry batches to come🤗
I like this cake! Very easy and good!
YAY! I am so happy you enjoyed it 🙂
What are the dimensions of the pan that you used?
It’s 5×7″ right here: https://amzn.to/2LZ7alo
Yum! These brownies really hit the spot for me. it is really amazing blog. Thanks for sharing with us.
Aww yay!! I am so happy you tried and enjoyed them, thanks for the feedback 🙂
Impressive! I really like your blog. mariachis a domicilio
I just found this recipe, looks amazing. Thank you so much for share it.
I hope you try and love them 🙂
Hi Natalie,
Can I use coconut flour for this recipe?
Thanks!!
Hmm you could try it since it is a relatively small amount of flour, but I am afraid they will be too dry/crumbly (coconut flour has a way of doing that to things😬). If you do reduce the amount to 1/4 cup, and consider adding 2 tbsp arrowroot or tapioca starch too!
Hi there! i was wondering if i could use cornstarch instead of tapioca starch. The recipe looks amazing by the way!!
Yep that will work too! Hope you love them, happy weekend baking to you😊
Just made almost this recipe and it turned out wonderful! I followed everything except I was a little short on the cacao powder so I mixed with beet powder (20g cacao, 10g beet powder) I was hoping to taste the beet more but can’t really. I might do 10:20 next time. I also used dark chocolate chips instead of semi sweet and cut the brownies into 24 bites instead of 6 full size. My only struggle was the blender. I think my chips cooled too much before blending and it jammed. I wish I had just moved to a bowl to mix it all together—I have a vitamix too.
Must try brownies for sure!!! Very happy. This was my first recipe from this blog and I am certainly making more.
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Hi Sara! LOVING the sound of this beet brownie idea, I may have to try that because I have some beet powder on hand too and I bet the flavor together tastes deliciously rich and earthy (in a good way!)😋 The batter can get stuck if the chips cool too quick or the berry mixture is chilly and causes them to start setting while you’re trying to blend, so yes maybe try mixing by hand next time. Thanks for the feedback, and can’t wait to hear what you try next😊
Wow!! What an amazing recipe! My friend and I made it the other day, and it was absolutely the most delicious vegan brownies we’ve ever made (and eaten)! We didn’t have any raspberries so we substituted them with cherries and the cake was realllllyy delicious.. So happy we’ve come across your blog, and we’re planning on trying out more of your recipes in the (very near) future!
Omg that is amazing to hear! I bet they were delicious with cherries, I gotta try that now too😋 Thank you for the wonderful feedback, Aya!
Easy and delicious!
Thank you<3
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I am so happy you liked them😊 Thanks for the feedback Linor!
it looks delicious i wanna taste it
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yes i agree with you
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These are a favorite, you should definitely give them a try😋
I also appreciate
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This really looks delicious
They are so so good, I hope you give them a try Jeff!
Nice I love it
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So happy you liked this one, Daniel!
Thank you for sharing, this is a perfect recipe, I can’t wait to try it.
I hope you love them!!
Can these be shipped ? I’m almost licking my screen
Ha I wish I could, doubt they would arrive UN messy though😆 But I do hope you make a batch!
its looking really so delicious i just want to taste it..
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I wish I could just teleport you a piece, they are SO GOOD😋😋 But definitely give them a try!
These look so delicious
Mmmmm yes! These have gotten TONS of great feedback, so definitely worth a try😋😋
So yummy these are. i cant wait to try eat this
They are so rich and decadent, I hope you love them🤗
wonderful article admin you have been share with us keep it up thanks for this post
Nice blog..! I really loved those images are mouth watering I need to try it. Thanks for sharing such an amazing post with us and keep blogging
Thanks for the kind words!
i really love it.
So happy to hear these were a success for you, Nancy! Thanks for the feedback😊
This really looks delicious.
Mmm yes, fruity but still so rich and fudgy😋😋 Hope you give them a try!
Good job
Seems really good! I have some frozen raspberries so I’m thinking making your recipe tomorrow. However, I might not have enough to make both purée and frozen raspberries at the end, so could I use raspberry jam instead (+ frozen raspberries). Thanks a lot!
That should work, yes! Jam will be sweeter than unsweetened puree, so your brownies will be a little extra sweet but still delish😋
Thanks for te prompt reply Natalie 🙂 I’m gonna make them later today 😉
really nice blog
Thanks!
Wow so tasty and tempting recipe…………i will also try thank you for sharing and please keep posting such wonderful recipes after watching your recipe video my mouth is watering and i will also try.
I am so happy you are enjoying the videos🤗 Definitely more to come, hope you enjoy the brownies!
Can these be made with Tigernut flour?? They look amazing.
Tigernut flour is pretty unique, you’d be better off finding a brownie recipe designed specifically for it!
Omg will love to try this it looks so great I feel like am already hungry just looking at it
These are SO good, definitely a reader fave so I think you will love them!
when I see such a food I feel like trying it again and again will eat this any time any where
I am so happy you liked these, Esther💞
yummy Natalie,, I love this 100% thanks for sharing, I tried it and is the best
I am so happy you liked these, Joyce!!
its my pleasure. I will love to read more of your articles.
Good Blog
Yummy it looks delicious
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These are so so good😋😋
Yummmm, very nice
Hope you enjoy!
WOW!! I MUST SAY I GOTTA TRY THIS
DO IT! I think you will love them😋
This is a really nice blog, I am definitely saving this recipe to try. Hope it is yummy
I think you will love them!
Thanks for the post..will really love to have a taste of it
Wow, this is so yummy.
Thank you so much Natalie for this delicious recipe! I’ve made this twice now for my family and I, they all love it! Its so fudgey and the berries contrast so well with the decadence, and we feel less guilty eating it 😀
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YAY!! I am so happy you guys are enjoying them, isn’t the contrast so perfect?! Thanks for the feedback Jessica😊
I just like the valuable information you provide on your articles.
I’ll bookmark your blog and take a look at once more here frequently.
I’m fairly sure I will be told a lot of new stuff right here! Best of luck.
I just like the valuable information you provide on your articles.
I’ll bookmark your blog and take a look at once more here frequently.
I’m fairly sure I will be told a lot of new stuff right here! Best of luck.
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Hi Nathalie, I will try this recipe tonight! Looking forward to it and will let you know 🙂 Have my own blog and like to be inspired by others, i will probably give it a small twist! Thanks for sharing and making this inspiring recipe (eatilla.com)
I hope you love them!
This is now my favourite and go-to brownie recipe. After having made normal brownies before, I made this for some friends and they agreed that this recipe was far more fudgey and delicious! Thank you so much for creating this!
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YAY!! That is wonderful feedback, I am so happy you love them Jessica🤗
Can u use fresh berries?
Yes, fresh will work too!
First, I love your recipes!!! I am trying to make this without the chocolate chips. What would you suggest I try?
I’m thinking of using organic cacao butter, raw cacao powder and dates to replace the chocolate chips. I don’t eat sugar, sugar substitutes or coconut sugar (they all cause headaches). Hoping you might have an easier suggestion.
Hmm that sounds like a delicious idea, but i’ve never tried it with basically diy chocolate so I can’t really say how it will affect the texture. You could also try melting down unsweetened chocolate and then adding dates/date paste, but again I don’t know how the dates will affect the texture. They may turn out a little mushier with less of a defined crumb. Sorry I can’t say for sure, you will have to experiment. Keep me updated Karen!
Not sure if this questioned has been answered or not but can fresh raspberries be used instead of frozen?
Yes that will work!
Hey Natalie!
I want to make this recipe but would need to buy the right-sized dish beforehand. Do you still create recipes using the 7.5×5.5 dish?
I typically don’t use that size anymore, you could use an 8×8″ here they will just come out a little thinner!
Is there any way that this could work in a metal 9×5 loaf pan? I know that the bake time might need to be adjusted with it not being glass and all. Also, is nutrition info for 1/6 of the recipe? Thank you so much for your help! these look like the perfect cool, fudgy summer treat!
They will be a bit thicker in that size pan so you will probably need to bake longer, try adding 5-10 minutes. They may be a bit gooier, but should work. And yes, the nutrition is for 1/6 of the batch!
5 extra minutes ended up being a little bit too long so I’d definitely recommend baking for 40-42 mins to anyone else interested in making these in a 9×5 pan. Overall I’d still make these again, maybe with dark chocolate and cherries? Mmm 😋
★★★★
Appreciate your feedback Marie, and I LOVE the cherry idea!