Raspberry and White Chocolate Brownies

Raspberry and White Chocolate Brownies

Raspberry and White Chocolate Brownies

By: Danielle Minnebo

Follow these tips to make sure you get the best-tasting brownie: use the right size browning tin — 20cm x 20cm — and don’t overbake your brownie.



Prep time

Cook time



  • 150g coconut palm sugar
  • 50g dark-chocolate chips
  • 50g almond meal
  • 30g tapioca flour
  • 30g cocoa powder
  • 20g brown-rice flour
  • 10g coconut flour
  • ¼ tsp baking powder
  • 2 eggs
  • ¼ cup almond milk
  • 100mL olive oil
  • 100g frozen raspberries
  • ¼ cup white chocolate chips


  • Preheat oven to 180°C fan-forced. Line a 20cm x 20cm brownie tin with baking paper.
  • Add all the dry ingredients to a bowl and mix to combine. Add the eggs, almond milk and olive oil to the same bowl, and mix together until combined. Add the frozen raspberries and white chocolate chips, and mix together very gently. Pour the mixture into your lined brownie tin.
  • Bake for 25-30 mins until the centre of the brownie mix has just cooked and set.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Danielle Minnebo

Danielle Minnebo

Danielle is a university-qualified nutritionist, a passionate home cook and founder of Food to Nourish. Danielle’s love affair with cooking started at a very young age in the kitchen where she was taught to cook by her mother. Danielle is passionate about helping people form a better understanding of nutrition and a healthier relationship with the food they eat. In fact, she’s on a mission to help spread the real food message to as many people as possible. Throughout her work as a nutritionist, Danielle’s basic principles have always come back to how we cook and prepare our food. She believes it really is as simple as combining wholefood ingredients in the right way to create tasty dishes that are nutrient-dense and full of flavour.

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