Healthy Fudgy Raspberry Brownies (vegan, gluten-free)
These healthy fudgy raspberry brownies are a delicious twist on traditional brownies. They’re made with wholesome ingredients, but still so decadent. No one would know they are vegan and gluten-free too.
To create the perfect fudgy texture, almond and oat flour are used in place of all-purpose flour. This not only makes the brownies gluten-free, but also adds protein, fiber, and healthy fats to the mix. Fresh raspberries are then folded into the batter, providing a fruity and flavorful bite. Pro-tip, storing these brownies in the fridge keeps them extra fudgy!
These brownies are not only delicious, but also packed with nutrients. Almond and oat flour are great sources of protein, fiber, and healthy fats, while raspberries are high in antioxidants, vitamin C, and fiber. Ground flaxseed is used in place of eggs and also adds a nutrient boost. The cacao powder is full of magnesium too!
Whether you’re looking for a vegan or gluten-free option, or simply want a healthier dessert alternative, these fudgy raspberry brownies are the perfect treat. It’s indulgent, chocolatey, fudgy, and secretly healthy.
If you make these healthy fudgy raspberry brownies, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below as well! Happy baking!
Healthy Fudgy Raspberry Brownies (vegan, gluten-free)
Ingredients
- 2 flax eggs (2 Tbsp ground flaxseed + 6 Tbsp water)
- 1/3 cup avocado oil (or melted coconut oil)
- 2 Tbsp almond milk
- 1 tsp vanilla extract
- 3/4 cup pure organic cane sugar (or coconut sugar)
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/2 cup cacao powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup chocolate chips, plus more for topping
- 1 cup fresh raspberries, washed and patted dry
Instructions
- Preheat oven to 350 degrees F. Line an 8x8 square pan with parchment paper.
- In a medium bowl, make the flax eggs by combining the ground flaxseed with water. Set aside for 5 minutes to thicken.
- In a large bowl, add the oat flour, almond flour, cacao powder, baking soda, and salt. Whisk until well combined.
- In the bowl with the flax egg, add the avocado oil, almond milk, vanilla, and sugar. Whisk until well combined.
- Add the wet ingredients to the dry. Use a rubber spatula and mix until just combined. Fold in the chocolate chips and raspberries.
- Transfer batter to the lined baking pan. Spread batter out evenly. Top with extra chocolate chips and raspberries. Bake for 30 minutes. Let it cool completely before slicing. I like to put it in the fridge for a few hours once cooled to make slicing easier. It is very fudgy. Enjoy! Store leftovers in the fridge.
