Chocolate Raspberry Brownie

Dessert | 0 comments

Shared By: Andrea Kirsh

*Be sure to read all lables of all ingredients you purchase and use for this recipe. While we may list recipe ingredients below, it does not mean every manufactor’s version of that ingredient is safe


  • 2 oz unsweetened chocolate, chopped
  • 1 stick (1/2 cup) unsalted butter, cut into pieces
  • 2/3 cup gluten free flour or rice flour
  • 1/4 teaspoon salt
  • ½ teaspoon baking powder
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup seedless raspberry jam
  • 2 teaspoon raspberry liquor
  • 1 oz semisweet chocolate (chopped)


  • Melt unsweetened chocolate with butter in microwave or double boiler over simmering water.
  • In small bowl combine GF flour, salt and baking powder.
  • In bowl whisk together the eggs, sugar, jam, liquor, semisweet chocolate and melted chocolate.
  • Whisk in the GL flour.
  • Line a buttered 9 inch round pan with a round of wax paper, butter the paper an pour batter into pan.
  • Bake torte in preheated 350° oven for 25-30 minutes or until cake tester inserted in the center comes out with crumbs on it.
  • Let torte cool on rack for 5 minutes.
  • Invert into rack and remove paper.
  • Invert torte onto another rack and let cool.
  • Sift confectioners sugar lightly over torte.


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