Festive Gluten-Free Raspberry and Pecan Brownies; So Delicious!!

Of course brownies can be festive!

These awesome raspberry and pecan brownies for example, are super festive!

(includes dairy-free and low-FODMAP recipe options)

I really do love this recipe, and although it of course can be eaten all year long, I think these wonderful gooey little squares of chocolate are totally appropriate for Christmas. Chocolate belongs in the silly season, and with some fruit and nuts thrown in this can soon be mistaken for an (extra good) Christmas cake!

These brownies have a perfectly gooey centre and a crackly crust. It totally melts in your mouth and comes out perfect each and every time! Even when I kinda throw it all together and hope for the best, or forget they’re in the oven whilst watching the token Christmas film; Still good!!

You’ll need: 

(mind you, I always double this..)

• 1/2 cup gluten-free all purpose flour (Make your own!)
• 6 tablespoons organic, unsweetened cocoa powder (make sure it’s in fact gluten free or free of your allergens!) 
• 1/4 teaspoon salt
• 1 cup cane sugar
• 1/2 cup unsalted butter (I’ve been using dairy-free alternative Nuttelex which works for low-FODMAP)
• 2 large organic pastured eggs
• 1 teaspoon organic vanilla extract
• 1/3 cup chopped dark gluten-free chocolate (dairy-free & inulin-free for low-FODMAP)
• 1/2 cup chopped pecan nuts, coarsely chopped (pecans are low-FODMAP)
• 1/4 cup fresh raspberries, lightly mashed -or you can use raspberry jam (raspberries are low-FODMAP)
• 1 tablespoon gluten-free powdered sugar to sprinkle on baked brownies (optional)

Method:

Preheat oven to 350° F / 176° C or 160 for fan forced oven

1. Grease a 18 cm pan.
2. Place dry ingredients (minus the sugar) in a bowl and whisk to thoroughly combine. Set aside.
3. In another large mixing bowl, combine butter and sugar and cream the mixture until fluffy and white. Add eggs and vanilla and beat until combined.
4. Add dry ingredients, chocolate and nuts. Beat just until wet and dry ingredients are combined, then fold in raspberries. Try to make sure the raspberries are evenly distributed so that the brownies bake evenly.
5. Scrape brownie mixture into prepared baking pan. Make sure it’s not too thick a layer, and if you are making a double batch it is not a very good idea to still throw it all into one pan. I tried it, and it didn’t bake through properly. Still tasted exceptional, but neither of our tummies liked it very much. Just a word of warning..
6. Baking in metal pan – for about 25 minutes at 350° F / 176° C OR for about 35 minutes at 325° F / 163° C (if using a glass pan.)
7. Watch cooking times carefully. When a toothpick inserted into center of baking dish comes out clean brownies are done. Try not to over-bake as brownies are supposed to have a soft, chewy centre. However, I have a hard time seeing how you could mess it up. I completely forgot about mine just a couple of days ago while I was on the phone. It baked for a good 15 minutes extra, and despite my loud despair it was still delicious!!
8. Cool for at least 15 minutes before cutting. When cooled sprinkle with gluten-free powdered sugar, and decorate with raspberries and pecans (optional). I sprinkled some freeze-dried raspberries over for an extra festive touch!

I usually keep the brownies wrapped in clingfilm and left in room temperature. They don’t tend to last long enough to go off anyway 🙂

Enjoy, and please let me know how you liked them!