No Sweetener Chocolate Raspberry Brownies2

No Sweetener Chocolate Raspberry Brownies.

We know that you all LOVED our No Sweetener Pumpkin Cacao Brownies… or was it that WE just loved it? Nah, we’re pretty sure you guys loved it too! Yay for loving all the brownies!

[Tweet “Introducing our NEW No Sweetener Chocolate Raspberry Brownies!”]

No Sweetener Chocolate Raspberry Brownies 

We’ve made a teeny weeny change to our original recipe that has made it even more delish (yep, true story!).

We simply added… RASPBERRIES! Geniuses coming at ‘cha! Chocolate + raspberries = winning combination every. Single. Time.

If you loved the original then we think you’re gonna go #craycray for our No Sweetener Chocolate Raspberry Brownies!

[Tweet “Yep, I AM #craycray for these No Sweetener Choc Raspberry Brownies… :)”]

No Sweetener Chocolate Raspberry Brownies

Total delicious party time is about to happen in your mouth.

AND if you DO make them and you DO love then… we’d LOVE you to share this recipe with your friends and family… heck! Why not share a photo on social media… because then we can share it with the whole wide world! #themerrymakersisters

Always merrymaking,

Emma + Carla

p.s here’s the Sweetener Free Chocolate recipe that we drizzled on top! Yum!

No Sweetener Chocolate Raspberry Brownies

p.p.s did you know this recipe features in our FREE recipe eBook? Download your copy HERE!


Get merry app

no sweetener chocolate raspberry brownies
Serves 12
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Stuff you need
  1. 1 cup of cooked puréed pumpkin
  2. 1 cup raspberries (thaw if frozen)
  3. 1/2 cup coconut cream
  4. 1/2 cup raw cacao powder
  5. 1/4 cup almond meal
  6. 1/4 cup softened butter
  7. 3 eggs
  8. 1 tsp. 100% vanilla extract
  9. Pinch of salt
Now what
  1. Preheat the oven to 180°C (350°F) and line a 20 x 20 cm (8 x 8 inch) square cake tin with baking paper.
  2. In a food processor or blender whiz all the ingredients except the raspberries.
  3. The batter will be nice and smooth.
  4. Stir through the raspberries and pour in to the prepared slice tin.
  5. Shake the tin to even out the top and place in to the oven for 40 minutes.
  6. Take out of the oven and allow to sit for at least 10 minutes before slicing and enjoying!
Merrymaker tip
  1. We like to drizzle ours with sweetener free chocolate (recipe link above) and top with extra raspberries!
Merrymaker Sisters | MerryBody Online Studio: Unlimited Yoga, Pilates and Meditation

 Looking for more low fructose delicious treats?!

You’ve got to try our FAVOURITE recipe. We even made a video showing you just how quick and easy it is!

Comments 24

  1. Hey girls, your recipes look super delicious but do you not get tired of so much coconut? Does it not all taste the same somehow? I don’t know much about Paleo but like this particular recipe of chocolate raspberry brownies. I might put some honey in there tho cause I worry my kids might not want to eat it so pure. Thanks 🙂

  2. I made these today with sweet potato and strawberries as had no pumpkin or raspberries… forgot the vanilla essence but they still tasted amazing. I don’t like sweet treats so this was perfect. I might cut the strawberries back to 1/2 a cup next time as they did make the centre go a bit soggy… but still delicious.

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    Hehe… everyone has definitely has different tastes. We find the raspberries is enough for us… BUT some friends come over and have to smother it in maple syrup! 🙂

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  8. Oh dear, I think I made mine wrong, it turned out like a thick mousse and pretty soggy?

    I definitely used the wrong kind of pumpkin, I used a grey pumpkin and it was bland, watery and tasted like nothing, I should have used a butternut which would have at least been sweeter….

    Have refrigerated it and housemate and I have been eating it as a mousse with coconut cream.

    Will try again with a better pumpkin this weekend!

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    Hi Klara! Oh NO! Hey! At least you still have some delicious mousse! To make it even more mousse-y you could add some extra coconut cream! 🙂 hehehe e + c

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  11. Hey sweeties!
    I’ve got only tapioca’s pearls… is it the same? How can I sub it?

  12. Ops! Maybe I was looking another recipe! Here there isn’t any tapioca flour! Lol

  13. This recipe didn’t work out for me. I followed it exactly and it turned out soggy and mouse like. The texture combined with the odd bitter flavour made it a throw away :(. I’ve made your caramel slice and that was amazing so I have faith that I’ll find another goodie on your website. 🙂

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    Oh NO 🙁 It’s definitely a bitter taste (no sweetener will do that hehe). MAybe it needed to be cooked a little longer!? OK… our next recipe recommendation is our lemon tart. We don’t add a lot of sweetener so maybe add a little more if you think you need it. But it’s super yum and we’ve seen heaps of re-creations via Instagram! 🙂

    Or these are really yummy too! Choc chip cookies 🙂

  15. I’m so sorry but we have had to throw it away…. We are used to paleo baking, to the point that we don’t like anymore standard gf recipes (and many paleo ones with a lot of honey) but this one was unedible…. Not only the taste but the texture as well (I used homemade pumpkin purée) sorry!

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    Hey Mrs G! That’s no good at all! We absolutely LOVE this recipe, super dense and delish! Perhaps you would like one of our cakes more than our delish brownies! 🙂 Next time don’t chuck it out! We can always help you come up with a way to save it! <3

  17. Hi Ladies,
    My brownie turned out rather eggy. I followed the recipe (although I made my own puréed pumpkin) so not sure what happened? Any ideas?

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  19. I’ve tried this recipe and the pumpkin cacao brownies, and for both the texture was so soft and like mousse. What is the texture supposed to be? Can you make any recommendations on how to fix this, because I really love the idea of sweetener free desserts!

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