A layer of rich chocolate brownie, a layer of raspberry jam, and a layer of chocolate ganache make up these delicious Raspberry Truffle Brownies. Gluten-Free and dairy-free.
It should probably go without saying that a brownie can make a blah day seem a whole lot better. There’s something about those rich, fudgy bites of chocolate brownie goodness that are satisfying and uplifting.
At the very least, I can’t say that I’ve ever seen someone eat a brownie and frown.
There are obviously lots of different types of brownies. Classic brownies. No-bake brownies. Even peanut butter swirl brownies. And now there are gluten-free raspberry truffle brownies.
Starting with a fudgy-chocolate brownie batter base that is baked with a layer of homemade or store-bought raspberry jam, the cooled brownies are then topped with a simple two-ingredient chocolate ganache (dairy-free too!).
Here is the hard part though…
The ganache does take a few hours to completely set in the refrigerator. But believe me, when it does, it will be well worth the wait.
The chocolate ganache transforms these from simple brownies with raspberry filling, to a decadent dessert worthy of chocolate-raspberry-truffle status.
Raspberry Truffle Brownie Recipe
A layer of brownie, a layer of raspberry jam, and a layer of chocolate ganache make up these delicious Raspberry Truffle Brownies. Gluten-Free and dairy-free.
Please Note: Total time does not include 3 hours to chill in refrigerator and set.
Ingredients
Brownies
- 8 tablespoons coconut oil, melted and cooled (or vegan butter)
- 3/4 cup organic cane sugar
- 2 eggs
- 2 teaspoons pure vanilla extract
- 2 tablespoons water
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1/2 cup almond flour
- 1/4 cup + 3 tablespoons raspberry jam
Chocolate Ganache
- 7 ounces (a little less than 1 cup) dairy-free chocolate chips
- 3/4 cup coconut milk, full fat
Instructions
Brownies
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Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper.
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Melt your coconut oil in a glass measuring cup or small bowl. Set aside.
In a medium bowl, add cane sugar and eggs. Whisk for about 2 minutes. When color is a pale yellow, whisk in cooled coconut oil, followed by vanilla extract, water, and salt.
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Finally, whisk in cocoa powder and almond flour until batter is smooth. Transfer batter to prepared pan. Smooth batter with a spatula so that it sits evenly in pan.
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Using a spoon, dollop raspberry jam evenly over batter. With the back of the spoon, gently spread jam dollops out so that most of the batter is covered.
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Bake for 30-33 minutes. A toothpick test should come out with a few wet crumbs. Place on cooling rack.
You may find that the jam layer has bubbled up in places during baking. Use a toothpick or fork to pop them.
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When brownies have cooled, prepare chocolate ganache.
Chocolate Ganache.
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In a medium microwavable bowl, add chocolate chips and coconut milk. Microwave at 30 second intervals, stirring after each, until chocolate chips are almost completely melted (about two 30-second intervals). Stir until chocolate has completely dissolved.
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Pour ganache over cooled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours.
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Once set, remove brownies from pan, place on cutting board, and cut with a sharp knife.
Brownies should be stored in an airtight container.
Recipe Notes
Adapted from Julia Turshen and The Washington Post.
It says vegan…but has eggs in the recipe? They look scrumptious. But the description is a tad misleading.
Thank you…that was a typo in the description. Sorry about that – all fixed!!
Ooooh I’m drooling Tessa! I love raspberry sacher tortes, but brownies have the best fudgy texture, so these babes are probably my next favorite thing! xo
Ohh, yes, sacher tortes! I hope you can give these a try! <3 <3 <3
These look so delicious. Can’t wait to try them. I’ll make them on the weekend when the kids are home. Otherwise I’ll end up eating the whole batch myself!
Thank you! Haha, I had to share with my coworkers for fear of the same thing!
I could eat all of those!! It sounds so yummy. :)
Thank you, Puja! They are a treat!! :)
SO much chocolate and worth the wait indeed! SO luscious Tessa. I could just eat all the ganache alone and be completely satisfied – oh my goodness!
Hahaha, I most definitely could eat the ganache all on its own too!
There will be no frowning here Tessa! These would definitely bring a smile to my face! So chocolatey!!
Yay! :) Thank you, Mary Ann!
Raspberry and chocolate is one of my favourite combos!! These brownies look SO GOOD!! Is there anything else that I can use instead of almond flour? I don’t have that at the moment, and I want these brownies NOW ;)
So good together, right?! Haha, I totally understand this feeling. :) I haven’t tested these with other gf flours, but I would guess that gf oat flour, hazelnut flour, or chestnut flour would all work. If you have an all-purpose gluten-free flour on hand, that should work too.
How do you feel about me substituting with flax eggs
Hi Jennifer! I have not tried it with flax eggs, but my guess is that it should work due to the fact that the ganache will go on top. It may not leaven quite as much, but I don’t think that would be a big deal. I hope that helps!
Hello !
Is it possible for those who are not gluten intolerant to use wheat flour for this recipe ?
Btw it looks delicious :p
Hi! Thank you! I have not tried it with wheat flour, but my guess is that if you sub a 1/2 cup of wheat flour for the 1/2 cup of almond flour called for in the recipe it should work just fine. The density of the brownie might be slightly different, but in the end, it’s a decadent layered dessert! :) If you end up trying it that way, I’d love to hear how it went.
Would measurements be the same if I removed raspberries?
Hi Jules! Yes, everything should be the same even if you don’t use the raspberry jam.
Hubby is allergic to nuts and celiac. Can I use any other type of gf flour?
Hi Gail! I haven’t tried it, but I think using gluten-free oat flour in place of the almond flour should work here.
Think honey or maple syrup would work as a sweetener? Or would Coconut sugar be better?
Hi Stefanie! I think coconut sugar would work much better. My fear is that honey or maple syrup would add too much liquid to the batter.
Hi! Does the coconut milk need to be refrigerated or room temp? I.e should it be coconut cream before you make the ganache?