Decadent Gluten-Free Raspberry Brownies Recipe with Easy Strawberry Rose Syrup
Rich, fudgy gluten-free raspberry brownies paired with a delicate, fragrant strawberry rose syrup. A quick and easy dessert perfect for special occasions and everyday indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 9 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup almond flour
- 1/2 cup unsweetened cocoa powder (preferably Dutch-processed)
- 1/4 tsp espresso powder (optional)
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3/4 cup granulated sugar (can substitute coconut sugar)
- 2 large eggs, room temperature
- 1/3 cup unsalted butter, melted (or coconut oil for dairy-free)
- 1 tsp vanilla extract
- 1 cup fresh raspberries (frozen works, thawed and drained)
- 1 cup fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (for syrup)
- 1/2 cup water
- 1 tbsp fresh lemon juice
- 1 tsp rose water (food-grade)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8 inch baking pan or line with parchment paper.
- In a large bowl, whisk together almond flour, cocoa powder, espresso powder, salt, and baking powder.
- In a separate bowl, whisk sugar and eggs until thick and pale, about 2 minutes. Add melted butter and vanilla extract, whisk gently to combine.
- Pour wet ingredients into dry ingredients and fold gently with a spatula until just combined. Avoid overmixing.
- Carefully fold in fresh raspberries without breaking them.
- Pour batter into prepared pan and smooth the top.
- Bake for 25-30 minutes. Insert a toothpick in the center; it should come out with a few moist crumbs but no raw batter.
- Cool brownies completely in the pan on a cooling rack for at least 30 minutes before slicing.
- While brownies bake, combine strawberries, sugar, water, and lemon juice in a small saucepan. Bring to a gentle boil over medium heat, then reduce heat and simmer for 15 minutes, stirring occasionally until syrup thickens slightly.
- Remove syrup from heat and stir in rose water. Optionally strain through a fine mesh sieve for a smooth syrup. Let cool.
- Cut cooled brownies into squares and drizzle generously with strawberry rose syrup before serving.
Notes
For vegan version, substitute eggs with flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 5 minutes) and use coconut oil instead of butter. For nut-free, replace almond flour with oat or sunflower seed flour. Avoid overmixing batter to keep brownies light. Let brownies cool completely before slicing for cleaner cuts. Stir syrup often to prevent burning. If batter is too thick, add a tablespoon of milk or dairy-free milk.
Nutrition
- Serving Size: 1 brownie square
- Calories: 220
- Fat: 14
- Carbohydrates: 20
- Protein: 4
Keywords: gluten-free brownies, raspberry brownies, strawberry rose syrup, fudgy brownies, dairy-free dessert, vegan option, easy brownies, chocolate dessert