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gooe raspberry brownie recipe (whole grain!)

I promised my raspberry brownie recipe ages ago but didn’t have photos to go with it until now.  Just in time for Valentine’s Day –  these are gooey, fudgy and decadent – best eaten with a fork (and a scoop of milk chocolate ice cream?)!  The best part (aside from eating them) is that they contain whole wheat flour and are easily made lactose-free.

(By the way, I think I’ve finally gotten this dual blog thing down – so no more random photos popping up to email subscribers!  Yay – and thanks for your patience!)

First, the printable version:  click on the image below to enlarge, then print.  

gooey raspberry brownie recipe (whole grain!)

Brownies: 

  • 2 eggs
  • 1/2 C granulated sugar
  • 1/2 C packed brown sugar (make sure there are no clumps)
  • 4 oz (8 Tbsp) unsalted melted margarine (as usual, I use Fleischmann’s unsalted because it’s lactose-free)
  • 2 tsp milk (I use oat milk, any type will suffice)
  • 1/2 C unsweetened cocoa powder (my favorite flavor-wise is Trader Joe’s brand)
  • 1/3 C white whole wheat flour (I’ve not tried it, but you could likely use regular whole wheat as well in these)
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/4 C semi-sweet chocolate chips (if making lactose-free, double check ingredients on these!)

Raspberry Filling:

  • 1 1/2 C raspberries (if frozen, place in colander & run under lukewarm water until thawed a bit)
  • 1/4 C water
  • 1 Tbsp flour
  • 1/4 C sugar

Prepare raspberry filling:

  • In medium sized microwave-safe bowl, combine flour & 1 Tbsp water (taken from your 1/4 C water). Stir until smooth.
  • Pour in remaining water (discard an additional 1 Tbsp if you used frozen berries as they’ll have more moisture).
  • Add sugar, stir until combined.
  • Last, add raspberries and stir/mash them up into your mixture.
  • Heat in microwave until boiling (you’ll need to watch – it may take a few minutes depending on your microwave).  Allow to bubble/boil for ~30 seconds.
  • Stir/mash your berries again and then return to microwave and heat them until bubbling/boiling for an additional 15-20 seconds.
  • Set aside to cool.
  • (if you do not want seeds in your filling, allow to cool 20-25 min. before straining mixture through a sieve or cheesecloth.)

simple microwave raspberry sauce

Prepare brownie batter:

  • Preheat oven to 325•F.
  • Lightly spray/grease (bottom ONLY), a pie plate with 8 inch or less diameter across the bottom; then, lightly flour and shake off excess.
  • In large bowl, beat eggs until fluffy.
  • Add both sugars and mix on low or stir by hand until well combined.
  • Add melted margarine, milk, cocoa, flour, salt and vanilla.  Stir by hand until all dry ingredients are combined into mixture.
  • Stir in chocolate chips.
  • Pour half of batter into pie plate.
  • Pour/spread raspberry filling on top of batter.
  • Top with remaining brownie batter (it’s okay if the raspberry filling doesn’t stay underneath the batter – see photo below).
  • Bake for 55-60 minutes.  Start checking with toothpick at 50 minutes – remove from oven as soon as a toothpick inserted in center comes out clean.
  • Allow to cool about 30 minutes.  At this point, you may choose to serve them warm & gooey (YUM!), but they won’t have fully solidifed yet.
  • If you’ve waited to eat them until cool, cut with a butter/table knife (makes a cleaner line than a sharper knife).
  • Optional: garnish with chocolate syrup and fresh raspberries.

brownie layers

brownies cut

brownies 2

Have a dessert recipe you want see next?  Let’s hear it!

Happy Tuesday :)

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