Raspberry Brownies with Chocolate Ganache (Gluten-Free)
These rich and fudgy gluten-free brownies are swirled with raspberry preserves and topped with a luscious chocolate ganache, making them a decadent dessert for any occasion.
Ingredients
For the Brownies:
- - 1/2 cup unsalted butter melted
- - 1 cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1/3 cup cocoa powder
- - 1/2 cup almond flour
- - 1/4 tsp salt
- - 1/3 cup raspberry preserves
For the Ganache:
- - 1/2 cup heavy cream
- - 4 oz semi-sweet chocolate chopped
- - Fresh raspberries optional, for garnish
Instructions
- Prepare the Brownies: Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
- In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, whisking until fully combined.
- Sift in the cocoa powder, almond flour, and salt, then stir until a smooth batter forms.
- Pour the batter into the prepared pan and spread evenly. Dollop the raspberry preserves on top and swirl with a knife or skewer.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan.
- Make the Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the cooled brownies and spread evenly. Let set at room temperature or in the refrigerator.
- Slice and garnish with fresh raspberries, if desired. Serve and enjoy!
Notes
- Store brownies in an airtight container in the refrigerator for up to 5 days.
- For a dairy-free version, substitute coconut cream for heavy cream and use dairy-free chocolate.
- Use seedless raspberry preserves for a smoother texture.