Gluten Free Raspberry Brownies

close up of swirl gluten free chocolate brownies

Gluten Free Raspberry Brownies

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.

Course Dessert

Cuisine American

Keyword Gluten Free Raspberry Brownies

Prep Time 10

Cook Time 35

Servings brownies

Calories 256kcal

Author Monica Stevens Le

Ingredients

1 box Simple Mills Brownie Mix
1/2 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
1/2 cup canned coconut milk
5 ounces coconut yogurt plain, see notes
1/4 cup pure maple syrup
1 tablespoon lemon juice
1 1/2 tablespoons arrowroot flour
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
3/4 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 2/3 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.

Nutrition