Raspberry Brownies with Raspberry Frosting (GF & DF Option) (Edit recipe)

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Rich, fudgy raspberry brownies with juicy berries baked in and a creamy raspberry frosting on top. Made with a simple box mix and easy gluten-free and dairy-free options.

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Original Recipe

PREP TIME

25 minutes

COOK TIME

35 minutes

INGREDIENTS

10

Serves: 16

Ingredients

1 whole Brownie Mix, box (approximately 450g) *regular or gluten-free
.333 cup Vegetable Oil
.25 cup Coffee, Brewed, hot
1 whole Egg, large, room temperature
1 cup Raspberries, Organic, fresh or frozen *see note
.5 cup Butter, Salted, room temperature
1 cup Powdered Sugar
.25 cup Raspberries, Organic, fresh or frozen *see note
.25 tsp Sea Salt, fine
0.5 cup Raspberries, Organic, fresh *optional for decor

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350F and prepare an 8x8-inch baking pan with non-stick spray and parchment paper.
In a large mixing bowl, combine the brownie mix, vegetable oil, hot coffee, and egg, and mix until a smooth batter forms. Gently fold in the raspberries until just combined.
Pour the brownie batter into the prepared baking pan and bake for approximately 35-38 minutes or until the toothpick comes out with a few fudgy crumbs. Remove from the oven and allow to fully cool before frosting.
In a stand mixer or large mixing bowl and electric mixer, beat the butter on speed until light and fluffy. This should take approximately 5-10 minutes.
Add in powdered sugar, raspberries, and salt and mix on low until combined. Turn the mixer up to high and allow it to beat for another 5 minutes.
Spread the frosting on the fully cooled brownies and top with raspberries if desired. Enjoy!
Leftover brownies should be stored in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or frozen for up to 3 months

Notes

If using frozen raspberries in the brownie batter, fold them in frozen. If using frozen raspberries in the frosting, thaw and drain them first.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	133
Fat:	10 g
Carbohydrates:	10 g
Protein:	0 g
Cholesterol:	15 g
Sodium:	93 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.