Gluten-free brownies with raspberry compote

Shortcut Gluten-Free Brownies w/ Raspberry Compote

Confession: Sometimes I just want a good old-fashioned brownie…that tastes like a good old-fashioned brownie (and also happens to be gluten free). That’s not too much to ask, is it? Enter these Shortcut Gluten-Free Brownies with Raspberry Compote, made with Namaste Foods’ Organic Dark Chocolate Brownie Mix. They’re incredibly chocolatey, gluten-free, and over-the-top indulgent.

I wholeheartedly believe that indulging in an occasional dessert or treat shouldn’t make you feel bad (either physically or emotionally). That’s why I think it’s important to choose “better” treats and indulgences. Not perfect. Not always rice-free or dairy-free. Not sugar-free or, God-forbid, fat-free (come on people, we’ve learned enough by now). But maybe something other than a chemical-filled, corn syrup-drenched, candy-coated piece of cake.

I’m also not here to tell you what that indulgence looks like for you. As I’ve said before in my profile, a healthy lifestyle is important, but it doesn’t look the same for everybody. It’s important to know the kinds of foods that make YOU feel good or better; not me or your best friend, or even that yoga instructor with the superhuman abs. I think there are some general principles that the standard American diet would be better off adopting (e.g., way less sugar, more real foods, fewer processed ingredients, better fats, etc.), but I’m not here to throw an avocado and a bag of kale at you and tell you to eat the same way I do.

And to get to the most important point: sometimes you just need to eat a brownie. It should also taste good and not fill your heart with regrets. My real-world, “better indulgence” brownie is in the form of these Shortcut Gluten-Free Brownies with Raspberry Compote.

These are chocolatey and indulgent, but also organic, gluten-free, and free of the top 8 allergens, which easily checks off my “better indulgence” requirements.

the process

These are “shortcut brownies,” which means most of the ingredients are found in a box. So I could just be snarky and say to “read the back of the box,” but I wanted to give you a few tips to ensure your gluten-free brownie night will be a success.

I use coconut oil for almost everything, including these brownies. Use in moderation of course, but coconut oil is one of the healthiest oils around (significantly better than vegetable, canola, or soybean). But using coconut oil also means that if any of the other ingredients are cold (e.g., you forgot to take your eggs out of the refrigerator), you’ll get tiny flecks of solidified coconut oil in your batter. This can be a bit frustrating if you’re slightly OCD and want to have the batter perfectly smooth (I may or may not be speaking from experience), but it won’t harm the brownies.

For the raspberry compote, you’ll need to muddle some whole raspberries with a small amount of coconut sugar until it forms into a chunky jam. Since raspberries are a “wet” ingredient, they can make the brownies a little soggy if you don’t treat them carefully. I like to refrigerate my brownies anyway, but if you include the raspberry topping, definitely put these in the refrigerator before serving (or “fork and knife” them).

The entire brownie recipe requires just one bowl and a pan, one measuring cup, 2 eggs, and coconut oil. That’s it. So do a happy dance and indulge in these “better” brownies. You deserve it.

Shortcut Gluten-Free Brownies w/ Raspberry Compote

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Author Edited Kitchen


  • 1 box Namaste Foods Organic Dark Chocolate Brownie Mix
  • 1/2 cup hot water
  • 1/2 cup coconut oil melted or softened
  • 2 eggs room temperature if possible
  • 2 cups fresh raspberries
  • 1 tbsp coconut sugar


  1. Preheat oven to 350 degrees Fahrenheit
  2. Spray or grease a 9 x 13 brownie pan with coconut oil
  3. Combine brownie mix with melted coconut oil and hot water. Mix thoroughly with large spoon
  4. Add 2 eggs and mix until all ingredients are combined (NOTE: If your eggs are cold, tiny white coconut oil crystals will likely form in your mix when stirring; it will still taste fine, but room temperature eggs are preferable)
  5. Spread batter in greased pan and distribute evenly
  6. Bake for 30 minutes
  7. While brownies are baking, make raspberry compote
  8. Muddle together fresh raspberries with the coconut sugar. The mixture should come together fairly quickly; mix until it looks like a chunky jam
  9. Once brownies are done and have cooled for about 30 minutes, top with raspberry compote
  10. Cut brownies into even squares and refrigerate

[amazon_link asins=’B00R0OBJOU’ template=’ProductGrid’ store=’edited0e-20′ marketplace=’US’ link_id=’10856e16-56c7-11e7-91fd-3d0f09ee4b53′]