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    Salted Plains » Recipes » Cookies & Bars

    Raspberry Truffle Brownies (Gluten-Free)

    Published: Jan 25, 2018 · Modified: Jun 4, 2018 by Tessa · This post may contain affiliate links · 27 Comments

    Jump to Recipe Print Recipe

    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.

    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. 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. 

    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. 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.

    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. 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...

    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.

    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.

    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.

    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.

    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 vegan.

    Raspberry Truffle Brownies

    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. 
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 16 servings
    Calories: 229kcal
    Author: Tessa

    Ingredients

    Brownies

    • 8 tablespoons coconut oil, melted and cooled (or vegan butter)
    • ¾ cup organic cane sugar
    • 2 large eggs
    • 2 teaspoons pure vanilla extract
    • 2 tablespoons water
    • ½ teaspoon salt
    • ¾ cup unsweetened cocoa powder
    • ½ cup almond flour
    • ¼ cup + 3 tablespoons raspberry jam

    Chocolate Ganache

    • 7 ounces dairy-free chocolate chips a little less than 1 cup
    • ¾ cup coconut milk, full fat

    Instructions

    Brownies

    • Preheat oven to 325 degrees Fahrenheit. Spray an 8x8 baking pan with cooking spray and then line with two pieces of overlapping parchment paper. 
    • 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. 
    • 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. 
    • 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. 
    • 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. 
    • When brownies have cooled, prepare chocolate ganache. 

    Chocolate Ganache.

    • 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. 
    • Pour ganache over cooled brownies, spreading evenly. Place in the refrigerator until ganache has set, about 3-4 hours. 
    • Once set, remove brownies from pan, place on cutting board, and cut with a sharp knife. 
      Brownies should be stored in an airtight container. 

    Notes

    Adapted from Julia Turshen and The Washington Post. 
    Please Note: Total time does not include 3 hours to chill in refrigerator and set. 

    Nutrition

    Calories: 229kcal | Carbohydrates: 24g | Protein: 3g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 101mg | Fiber: 3g | Sugar: 18g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
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    Reader Interactions

    Comments

    1. Jennifer

      May 18, 2022 at 7:58 pm

      5 stars
      These are delicious! Easy to make too. Thank you!

      Reply
      • Tessa

        May 29, 2022 at 12:52 pm

        Thanks so much, Jennifer!

        Reply
    2. Rachel

      September 12, 2019 at 9:52 am

      Hi! Does the coconut milk need to be refrigerated or room temp? I.e should it be coconut cream before you make the ganache?

      Reply
    3. Stefanie

      February 19, 2019 at 8:32 am

      Think honey or maple syrup would work as a sweetener? Or would Coconut sugar be better?

      Reply
      • Tessa

        February 28, 2019 at 11:09 am

        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.

        Reply
    4. Gail

      February 18, 2019 at 9:30 pm

      Hubby is allergic to nuts and celiac. Can I use any other type of gf flour?

      Reply
      • Tessa

        February 28, 2019 at 11:10 am

        Hi Gail! I haven't tried it, but I think using gluten-free oat flour in place of the almond flour should work here.

        Reply
    5. Jules

      February 18, 2019 at 8:44 pm

      Would measurements be the same if I removed raspberries?

      Reply
      • Tessa

        February 28, 2019 at 11:11 am

        Hi Jules! Yes, everything should be the same even if you don't use the raspberry jam.

        Reply
    6. Céline

      July 10, 2018 at 1:45 pm

      Hello !
      Is it possible for those who are not gluten intolerant to use wheat flour for this recipe ?
      Btw it looks delicious :p

      Reply
      • Tessa

        July 10, 2018 at 2:01 pm

        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.

        Reply
    7. Jennifer

      February 18, 2018 at 5:52 pm

      How do you feel about me substituting with flax eggs

      Reply
      • Tessa

        February 20, 2018 at 8:02 am

        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!

        Reply
    8. Cathleen @ A Taste of Madness

      February 02, 2018 at 1:57 pm

      5 stars
      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 ;)

      Reply
      • Tessa

        February 02, 2018 at 6:09 pm

        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.

        Reply
    9. Mary Ann | The Beach House Kitchen

      January 31, 2018 at 10:37 am

      There will be no frowning here Tessa! These would definitely bring a smile to my face! So chocolatey!!

      Reply
      • Tessa

        February 02, 2018 at 6:10 pm

        Yay! :) Thank you, Mary Ann!

        Reply
    10. Traci | Vanilla And Bean

      January 30, 2018 at 7:11 am

      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!

      Reply
      • Tessa

        February 02, 2018 at 6:10 pm

        Hahaha, I most definitely could eat the ganache all on its own too!

        Reply
    11. puja

      January 29, 2018 at 7:10 am

      I could eat all of those!! It sounds so yummy. :)

      Reply
      • Tessa

        February 02, 2018 at 6:11 pm

        Thank you, Puja! They are a treat!! :)

        Reply
    12. Edwina

      January 28, 2018 at 7:46 pm

      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!

      Reply
      • Tessa

        February 02, 2018 at 6:11 pm

        Thank you! Haha, I had to share with my coworkers for fear of the same thing!

        Reply
    13. Kelsey @ Appeasing a Food Geek

      January 26, 2018 at 5:30 am

      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

      Reply
      • Tessa

        February 02, 2018 at 6:13 pm

        Ohh, yes, sacher tortes! I hope you can give these a try! <3 <3 <3

        Reply
    14. Mish

      January 25, 2018 at 9:20 pm

      It says vegan...but has eggs in the recipe? They look scrumptious. But the description is a tad misleading.

      Reply
      • Tessa

        January 25, 2018 at 9:54 pm

        Thank you...that was a typo in the description. Sorry about that - all fixed!!

        Reply

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