These gluten free raspberry brownies are a perfect mix of tart, sweet, decadent, and absolutely delicious. They are a mixture of brownie and cashew cheese layers that taste incredible paired together. The brownies are gluten free, dairy free, and paleo.
This brownies recipe is sponsored by my wonderful friends over at Simple Mills.
Why are these gluten free brownies so delicious?
- The cashew cheese layer is tart, sweet, and refreshing. They really balance everything out so well.
- The brownie base is so decadent and fudgy. The texture is completely spot on.
- Storage is easy. Keep them in an airtight container in the refrigerator for up to 5 days.
- They are gluten free, dairy free, refined sugar free, and paleo.
Ingredients in these paleo brownies
Since we are using Simple Mills Brownie Mix, you won't need many ingredients on hand to create the rest of the recipe.
With the mix, you'll simply need to add: oil or butter, water, and eggs.
For the cashew cheesecake layer, you will need:
- Raw cashews
- Canned coconut milk
- Coconut yogurt
- Maple syrup
- Lemon juice
- Arrowroot flour
- Vanilla extract
- Salt
Recipe notes and substitutions
- Make sure the eggs are at room temperature and the water is hot. The mixture will be easier to spread and swirl with the cheesecake layer because of this.
- If you are not dairy free, feel free to use regular, full-fat yogurt.
- If you'd like to use strawberries instead of raspberries, go ahead.
You are going to absolutely fall in love with gluten free raspberry brownies. Lucky for us, I had to test this recipe THREE times before I nailed it.
That means we had almost 50 brownies in our refrigerator at one point, and sure I gave away several, but you can bet your boots that we consumed the majority of them! 🙂
Tim even admitted to even five in one sitting. You can go ahead and tell your "self control" to take a vacation after you make these.
How to make gluten free raspberry brownies
Preheat the oven to 375 degrees Fahrenheit, and adjust the oven rack to the middle position. Line an 8x8" baking dish with parchment paper and set aside.
In a large mixing bowl, combine water and oil together until smooth. Beat in the eggs until smooth and creamy throughout. Slowly pour in the brownie mix and stir to combine with a spatula. Set aside.
Drain the soaked cashews and rinse in cool water. In a high-speed blender pitcher, add drained cashews, coconut milk, yogurt, maple syrup, lemon juice, arrowroot, vanilla, and salt.
Blend on high speed, scraping down the sides as necessary, until completely smooth throughout. This could take 1-2 minutes. Add in raspberries and blend again.
Pour half of the brownie mixture into the prepared baking dish. Use an offset spatula to spread it evenly across and into the corners well. Pour ⅔ of the cashew cheese mixture on top of the brownie base and spread using the offset spatula.
Add the rest of the brownie mixture and spread across the top. Layer the remaining cashew cheese layer in dollops on top, and use a butter knife to create swirl patterns.
Tap the baking dish on the counter several times to set the mixture and release any air bubbles. Bake for 35 minutes. Turn off the oven and let it sit inside for 30 minutes with the door slightly cracked.
Carefully remove from the oven. Let them cool for another 20 minutes before cutting into 16 squares.
More paleo dessert recipes you'll love:
5 Minute Chocolate Chip Blondies
Dairy Free Keto Chocolate Cake
5 Minute Paleo Chocolate Chip Cookies
See how to make gluten free raspberry brownies:
Gluten Free Raspberry Brownies
Ingredients
- 1 box Simple Mills Brownie Mix
- ½ cup avocado oil
- 3 tablespoons filtered water boiled
- 2 large eggs at room temperature
- 1 cup raw cashews soaked in boiling water for 2 hours
- ½ cup canned coconut milk
- 5 ounces coconut yogurt plain, see notes
- ¼ cup pure maple syrup
- 1 tablespoon lemon juice
- 1 ½ tablespoons arrowroot flour
- ½ teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ¾ cup raspberries fresh
Instructions
- Preheat the oven to 375 degrees Fahrenheit, and adjust the oven rack to the middle position. Line an 8x8" baking dish with parchment paper and set aside.
- In a large mixing bowl, combine water and oil together until smooth. Beat in the eggs until smooth and creamy throughout. Slowly pour in the brownie mix and stir to combine with a spatula. Set aside.
- Drain the soaked cashews and rinse in cool water. In a high-speed blender pitcher, add drained cashews, coconut milk, yogurt, maple syrup, lemon juice, arrowroot, vanilla, and salt. Blend on high speed, scraping down the sides as necessary, until completely smooth throughout. This could take 1-2 minutes. Add in raspberries and blend again.
- Pour half of the brownie mixture into the prepared baking dish. Use an offset spatula to spread it evenly across and into the corners well. Pour ⅔ of the cashew cheese mixture on top of the brownie base and spread using the offset spatula.
- Add the rest of the brownie mixture and spread across the top. Layer the remaining cashew cheese layer in dollops on top, and use a butter knife to create swirl patterns.
- Tap the baking dish on the counter several times to set the mixture and release any air bubbles. Bake for 35 minutes. Turn off the oven and let it sit inside for 30 minutes with the door slightly cracked. Remove from the oven and let it cool for another 20 minutes before cutting into 16 squares.
Notes
- Make sure the eggs are at room temperature and the water is hot. The mixture will be easier to spread and swirl with the cheesecake layer because of this.
- If you are not dairy free, feel free to use regular, full-fat yogurt.
- If you'd like to use strawberries instead of raspberries, go ahead.
Elizabeth says
I’ve made these twice- once with raspberries and once with strawberries. So good, so easy. Brought it to gatherings and nobody had any idea these were gluten and dairy free!
The simple mills mix and the cashew swirl are a WINNER, am I right?