Refined Sugar-Free Walnut & Raspberry One-Bowl Brownies


Preparation info

  • Difficulty


  • Makes


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By Lorraine Pascale

Published 2017

  • About

This is a shortcut brownie recipe, perfect for when you just want to pull something together in super-quick time, without the need for whisking and folding. All you need is a food processor and about 10 minutes, and the big bonus is that they just happen to contain no refined sugar – not that you’d notice, as they are so delicious.


  • 110 g butter
  • 75 g plain flour or white spelt flour
  • 170 g pitted dates, chopped (Medjool or any that look soft and sticky)
  • 1 tsp baking powder
  • 70 g cocoa powder (sifted if lumpy)
  • 70 ml whole milk
  • 2 eggs
  • 80 g walnuts, roughly chopped
  • 150 g raspberries


  • 20cm square cake tin
  • food processor


Preheat the oven to 180°C (fan 160°C/350°F/gas 4) and line the tin with baking parchment. I make sure there is some extra baking parchment hanging over the edges – this makes it easier to pull out the brownies when they are baked.

Melt the butter in a small pan or in the microwave and then leave to cool a little. Put the flour in a food processor with the dates, baking powder, cocoa powder, milk, eggs and melted butter. Then blitz until the mixture comes together and is well combined.

Tip the walnuts and 100 g of the raspberries into the mixture and use a spoon or spatula to mix it together. Spoon this mixture into the lined tin, using the back of a spoon to make sure the top is nice and smooth. Arrange the remaining 50 g of the raspberries on top, pushing them down ever so slightly into the mixture.

Pop this baking tin onto a baking sheet (this makes it easier to move the tin around) and then bake for about 15 minutes. When cooked it should be dry on top, but still slightly gooey and fudgy inside. Don’t be tempted to leave it in the oven any longer than this, or you may end up with cake, not brownies – although they will still taste delicious!

Once the brownies are cooked, remove them from the oven, allow to cool a little in the tin and then cut into nine large squares. They are delicious served warm or cold.