Paleo Raspberry Brownies

Flo and I are off shortly for the final holiday of 2018. We’ll be back in 2019 so in case I don’t get to say this on the day, Blessed Christmas everybody! I hope your 2018 was an awesome one, and that 2019 will see you and your loved ones blessed with joy, good health, and wonderful new memories to add to your memory album.


A few weeks ago, with raspberries selling for cheaper than usual, I bought a couple of packets, reserving some for us to eat fresh, and the rest I decided to throw into brownies! My last batch of raspberries were mighty delicious but I wanted to play around with a new recipe – this healthier-for-you, gluten-free, low-carb, paleo raspberry brownies.


Ok so as much as I enjoy dabbling in healthier, alternative baking, I cannot deny that butter, butter, butter makes everything taste so much better! If you’re going to indulge, why not all the way especially if it’s just a once in a while treat?! But then again, for those who have to subscribe to alternative dietary requirements owing to health, at least they can have their brownies and eat them too, together with everyone else! So here’s to a more cakey brownie that is not-too-sweet at all, and slightly tart from the fresh berries. I promise no one’s even going to be able to tell they’re better-for-you!


Paleo Raspberry Brownies (Makes 1 6×6″ Square)

4 Eggs
70g Coconut Oil
70g Maple Syrup
14g Coconut Flour
50g Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
100g Raspberries, halved
Sea Salt, for sprinkling

  1. Preheat oven to 170deg C and line a 6×6″ baking tin.
  2. Whisk together eggs, coconut oil and maple syrup.
  3. Mix in coconut flour, cocoa powder, baking soda and salt until just incorporated.
  4. Fold in raspberries, mash them slightly so they don’t create air pockets during the baking process.
  5. Pour batter into baking tin (it will be quite liquid) and top with more raspberry halves/quarters.
  6. Bake for 25-28min until just set.
  7. Remove from oven and allow to cool before slicing.


You can opt to use a slightly larger tin – no bigger than 8×8″ but I enjoy my brownies better thicker, hence the use of the 6×6″. These brownies are of the lighter variety so they don’t feel particularly indulgent. Also, I tend to be a scrooge on sweetness levels so my tolerance for sweet things isn’t particularly high. These were perfect for me but if you prefer them sweeter, up the quantity of maple syrup to 90g (mixture might be more wet though) or feel free to add in about 20g of coconut/white sugar to the mix.

Happy baking! More than that though, Happy eating! And even more than that, Happy holidays – may you be surrounded by love, peace and happiness! X



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