The Best Raspberry Brownie Bars (Gluten Free, Vegan)

Prep: 45 minutesCook: 30 minutesTotal: 75 minutes
Yield: 6 to 8 Category: Baking
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This decadent feeling bake features one of my favourite flavour combinations and is absolutely delicious.

I love the pairing of tart raspberry and sweet, dark chocolate so these Raspberry Brownie Bars quickly made it to the top of my favourites list. They are wonderfully rich and indulgent, full of flavour and the brownie layer gives them a lovely gooey consistency.

I based this recipe on one of my most popular recipes, my Gooey Chocolate Brownies, so I am confident that you will find these bars well worth the effort if you make them! In order to elevate the brownies, I essentially decided to merge them with my Easy Chia Jam recipe, which provides that sweet yet tart raspberry layer, and then enrobe them in dark chocolate. What’s not to love?!

This recipe may seem a little bit faffy and time consuming, however, a large part of the preparation time is waiting for things to cool down or to set. If you were a little bit short on time, you could speed this recipe along by making both the raspberry filling and the brownies in advance.

The brownie dough will be suspiciously thick and you may start to worry you have gone wrong but just stick with it! You have not missed an ingredient out, the batter is meant to be like that. It is worth mentioning that for these brownies I use a dairy free spread rather than a block of butter, ensure you do the same or the final result will not be the same!

Once the brownies have cooled you need to squash them down. You can either press down firmly using your hands, a rolling pin or even a potato masher. The aim is to simply ensure a squishy and easily pliable brownie layer. Then, you can either pack the mixture back into the tin you baked them in, press it into individual brownie trays or just shape it manually using your hands. Whichever method you choose, ensure the bars take on a neat, rectangular shape before you add the raspberry filling to the top of them. If you’d like, you could actually make this into a cup instead of a bar, using my Snickers Brownie Cups as reference.

When baking the brownies I have noted 15 minutes but you can allow up to 18 minutes. Do not worry if they are still a little bit soft in the centre as this will work in your favour when it comes to shaping them. You can store these in the fridge for up to five days or in the freezer for one month.

If you like my Raspberry Brownie Bars you may enjoy my Caramel Brownie Bars which you can find here or my coconut version, Bounty Brownie Bars, which you can find here. You might also want to check out some of my other recipes that merge my brownie recipe with another, such as these Mind Your Business Slutty Brownie recipe or my Cookie Toast recipe.

Alternatively, for more recipes that combine chocolate and raspberry you may like my Double Chocolate & Raspberry Freezer Fudge, my Double Chocolate & Raspberry Bites or my Double Chocolate & Raspberry Cookies.

If you like this recipe and want to show some support please leave a comment below or visit my Ko-Fi account to donate! x



for the bars

  • 250g 1 + 1/4 cup + 2 tbsp dark chocolate
  • 150g 3/4 cup cooconut sugar
  • 100g 1/2 cup + 2 tbsp gluten free plain flour
  • 75g 1/2 cup + 3 tbsp cocoa powder
  • 50g 3 tbsp + 2 tsp dairy free butter (spread)
  • 35ml 2 tbsp + 2 tsp soya milk
  • 2 tbsp maple syrup
  • 2 tbsp freeze dried raspberry pieces
  • 1 + 1/2 tbsp coconut oil
  • 3/4 tsp baking powder
  • pinch sea salt

for the raspberry filling

  • 2 large handfuls fresh raspberries
  • 3 tbsp maple syrup
  • 3 tbsp chia seeds
  • 3 tbsp water
  • squeeze lemon juice


  1. Place 50g of chocolate in a bowl over a saucepan full of water and melt over a low heat. Once the chocolate has melted remove from the heat and set aside to cool
  2. Melt the butter in a saucepan over a low heat
  3. Pour the coconut sugar into a large mixing bowl. Once slightly cooled, add the melted butter and whisk together until the sugar begins to melt
  4. Add the milk and maple syrup to the sugar mixture and continue mixing until well combined
  5. Sieve the flour and cocoa powder into the bowl. Add the baking powder and salt and stir until a dough begins to form
  6. Fold the melted chocolate into the dough, ensuring it is well mixed throughout
  7. Scrape the dough into a baking tin lined with parchment paper. The dough will be sticky so you may need to use the back of the mixing spoon to spread the mixture out and ensure it reaches into all four corners
  8. Place into a preheated oven and bake for 18 minutes at 180 degrees Celsius. Set aside to cool
  9. It is time to make your raspberry filling. Add the raspberries, water, maple syrup and lemon juice to a small saucepan and cook over a moderate heat until the liquid starts to boil
  10. Reduce to simmer and allow to cook for ten minutes, or until the liquid starts to reduce
  11. Remove from the heat and stir in the chia seeds. Set aside for ten minutes to thicken and cool
  12. Remove the brownies from the tin and use a rolling pin to flatten them. Slice them into bars, taking care to neaten up the edges so they form slim, tidy rectangles. You could press them into the slots on an individual brownie tray to ensure a neat finish
  13. Add approximately 3/4 tbsp to 1 tbsp of the chia jam, (depending on how many bars you plan to make), to the top of each brownie bar and spread it evenly over the top of each one. Place in the freezer for fifteen minutes to set
  14. Melt the remaining chocolate using a Bain-marie and stir in the coconut oil until a smooth glossy mixture forms
  15. Coat each of the bars in the chocolate and set aside. Top with a sprinkle of freeze dried raspberries pieces and return the bars to the freezer to set


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