Spelt Dark Chocolate Brownies with raspberries

Spelt Dark Chocolate Brownies with raspberries

These easy gooey spelt dark chocolate raspberry brownies are a super quick twist on my original easy brownies. The same chocolate brownies recipe just with a cup of frozen raspberries added for an extra yumminess. Gooey, moist brownie recipe made with dark chocolate and cocoa powder. Are you looking for an easy brownie recipe that freezes well and is perfect served as a treat or dessert with vanilla ice cream.

I love using *Spelt flour because it is a good source of fibre and the texture is light and airy like wheat flour and can be substituted in baking cakes, cookies, pancakes and bread for a healthier alternative to wheat flour without anyone else noticing.

Spelt is also a good source of protein, vitamins and minerals. High in calcium, magnesium, selenium, zinc, iron and manganese. It also contains vitamin E and B complex - in particular niacin.

My easy raspberry brownies taste great on their own or served with ice cream for a quick and easy dessert.


  • Unsalted Butter – 250g /2 sticks / about 1 cup
  • 70% Dark Cooking Chocolate – 180g * / about 1 + 1/4 cup
  • Cocoa Powder sifted – 80g / about 1 cup
  • Spelt or Plain Flour sifted – 65g / about 1/2 cup
  • Caster Sugar – 200g / about 1 cup
  • Eggs – 4
  • Frozen or Fresh Raspberries – 1 cup /125g
  • Decorate the top with freeze dried raspberries (optional) – a sprinkle

*If you would like to swap this out for milk chocolate or a combination increase to 200g in total


  1. PREHEAT – oven to 170˚C fan / 190˚C
  2. LINE a 23cm square baking tin (or similar) with baking paper - my wet and scrunched method is what I always do, it's quick and easy.
  3. MELT – chopped butter and broken chocolate in a large heatproof bowl over some simmering water and mix until smooth. Or in the microwave - three short bursts of 1 minute works well too in a microwave-friendly bowl.
  4. WHISK  cocoa, flour, and sugar in a separate bowl
  5. COMBINE – flour. sugar mix with the melted butter and chocolate and mix slightly.
  6. ADD in one egg at a time and mix on a low speed until combined. You should have a silky looking mix at the end.
  7. POUR 1/2 your brownie mix into the prepared baking tray, then sprinkle half of the frozen raspberries. Pour the balance of the brownies mixture. Finish by sprinkling the balance of the brownies on top.
  8. BAKE in the middle shelf for approx. 25 minutes.
  9. SPRINKLE a dusting of freeze-dried raspberries.
  10. COOL in the tray, then carefully transfer to a large chopping board and cut into chunky squares.

Sue Maree P Baking Tips

  • BAKING – The brownies should be slightly springy on the outside but still gooey in the middle. Undercooked brownies are much gooier and yummier
  • FLOUR – swap out spelt flour for regular flour or even buckwheat flour tastes great for a gluten-free option.
  • FRUIT – instead of raspberries you could add blueberries, cherries, mulberries, or blackberries, or even chopped prunes would taste amazing!