Raspberry Brownie Bites

I’m one of those people who likes Valentine’s Day more than I should admit. While feigning apathy and even disdain for this so-called Hallmark Holiday, I secretly love the idea that there is one random night every year where you are justified in splurging on a date night dinner, even when the remaning 364(ish) days of the year are spent with dinner plates on your lap while watching T.V. on the couch (not that I’m thinking of any particular couple here…)

Gennaro has always had a knack for the sweet but not gushy or sentimental. He has also, at times (ok, only once), had a knack for shooting himself in the foot when it comes to V-day plans. A fews years ago — my first Valentine’s Day living out in New York — he made reservations at a new “it” spot in the West Village. It was overpriced and underportioned, and we both left hungry and one of us left a few hundred dollars poorer. All in the name of love!

The following year was more successful, to say the least, and illustrated what has always been quite clear about the man I married: he gets me. Around 11 p.m. on February 13th, I was presented with a “menu” for the following day, complete with breakfast, lunch and dinner plans at my favorite spots around NYC. Curly’s Vegetarian vegan pancakes for breakfast, Caracas for lunch, and a new Mexican spot I’d been dying to try for dinner. Gennaro also threw in “snack” plans for a trip to Babycakes for some gluten-free cupcakes and brownies, but needless to say we were so stuffed after lunch (which was a stretch after our hearty breakfast as it was) that we nixed those plans in favor of a nice stroll around the East Village on that unusually warm February day. Did I land an awesome guy or what?

As you may have guessed, I made these brownie bites as a nod to Valentine’s Day — a day that it not entirely complete without a little chocolate. Ironically, these were inspired by those served at Babycakes, the one spot we never made it to on our February 14th NYC eating tour a few years ago.

Photo Courtesy of Linda Wan Photography

Raspberry Brownie Bites:

Yield: 24

Brownies are a contentious subject among many. I like mine super chocolately and not super sweet, kind of like a morsel of good, dark chocolate. If you refrigerate these they get even more fudgy, so feel free to do so.

1 cup Bob’s Red Mill Brown Rice Flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup liquified coconut oil

1/3 cup coconut nectar

1 tablespoon pure vanilla extract

1/2 cup unsweetened applesauce

1/4 hot water

1/4 cup brewed coffee

a few tablespoons raspberry fruit spread


1. Preheat oven to 325.

2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda and salt. Add remaining ingredients except for fruit spread and whisk until just incorporated.

3. Spoon tablespoon-sized scoops of batter into mini muffin cups (I used silicone cups, as the brownies pop out really easily this way). Using a 1/4 teaspoon rounded measure, scoop out raspberry fruit spread and place on top of each brownie, pressing in gently.

4. Bake in preheated oven until tops begin to crack and bounce back slightly when pressed, about 10-15 minutes (brownies, I find, can vary greatly depending on preference and oven). Set on a wire rack to cool, about 10 minutes, before removing from cups.

12 comments to Raspberry Brownie Bites

  • OMG, your wedding photo is absolutely stunning, Beth! What a treasure and keepsake! How wonderful that you found someone who knows how to make you on Valentine’s Day and every day. :-)

    Love these raspberry brownie bites! They look divine and I like the idea that they are like a piece of dark chocolate. ;-) More likely to satisfy and not make one want more and more.

    An early happy Valentine’s Day to you and Gennaro! xo,
    Shirley @ gfe recently posted..Z’s Cup of Tea Recipes May Lead to Delicious Gluten-Free- Dairy-Free Oven S’mores

  • Oops, that’s supposed to be “knows how to make you happy.” ;-)

    Shirley @ gfe recently posted..Z’s Cup of Tea Recipes May Lead to Delicious Gluten-Free- Dairy-Free Oven S’mores

  • Yum! I love v-day treats:) Especially when it involves chocolate and raspberries!
    Katelyn @ Chef Katelyn recently posted..Indulgence Friday

  • Two of my favorite tastes…chocolate and raspberry. I love the low glycemic sugar and the fact that you use coconut oil. Lovely! (And gorgeous wedding picture!!!) With all of the amazing places to eat in NYC it took us years to finally make it to BabyCakes! We were always too full too!
    Heather @Gluten-Free Cat recently posted..Baked French Toast with Bananas and Almond Butter

  • Beth

    Shirley — Thanks! Our wedding shot is in front of the Michigan Union, where we had our reception, and one of my favorite places on the planet earth (for real!) I wish I could say these brownie bites were enough to satisfy without wanting more, but sadly, I keep score and tried to guestimate how much was equal to one brownie. I guessed four, so I usually clocked about four a day. Oh, well!

    Katelyn – Chocolate and raspberries is one of my favorite combinations, too!

    Heather — I still have wayyy too many places on my list in NYC. I don’t know what I’m going to do now that we’re moving! I will have to get one more trip into Babycakes and Stogo before I go, though!

  • Ummm…hello yum! Love chocolate and raspberries! :) I also love brownies so this one should be a hit for me! :)

    A few questions:

    Do these taste “ricey” at all? I’ve noticed that sometimes when I used rice flour I get a ricey taste?
    What do I do if I don’t drink coffee? What can I use in place? Hot chocolate? lol.
    Can I use agave nectar in place of coconut nectar? I’d love to try that though! :)

  • PS. I forgot to ask…can I use regular muffin tins if I don’t have mini muffin tins? :) How long should I cook then?
    Ariana Anderson-The Frugally Rich Life recently posted..Please Help McKenna!

  • These sound like a yummy little sweet treat! I am envious of your NYC tour – what a guy indeed! Might have to send this post to my husband :)
    Maggie recently posted..The PURE Organic Bar

  • Aw this is such a sweet post. Your husband sounds wonderful, such a gorgeous photo! I love valentine’s day too, I will definitely try these! Love the addition of jam, they look pretty. Thanks for sharing, this recipe is great, so simple!

    Teenie Foodie
    The Teenie Foodie recently posted..Grain free tahini and sesame cookies

  • Beth

    Ariana — Thanks for all of your questions! I don’t think these taste “ricey” I think the brand of flour helps with this. You can use twice the hot water in place of the coffee. Also, not sure about regular muffin cups. Sometimes I make these in ramekins and bake little personal brownie cups to eat with a spoon, if you’re interested in trying that!

    Maggie — Ha. I guess when your life revolves around food, your significant other tends to catch the drift after ahwile! Ha.

    Hi Teenie — Thanks!!! Oooo, I see a sesame cookies link I am going to need to check out ASAP.

  • Beth

    Ariana — re: agave. I think you can, though you may need to decrease the rest of the liquid in the recipe just a tad : )

  • What a gorgeous wedding photo!! I love your earrings!
    Those brownie bites look fantastic and I am super intrigued by this coconut nectar stuff, this is the first I have heard of it. Time to go investigate… :D
    Kathleen recently posted..February Recap

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