Introduction

These gluten free raspberry brownies combine rich chocolatey goodness with a creamy, tangy cashew cheese swirl. They’re soft, moist, and bursting with fresh raspberry flavor, perfect for a special dessert or a treat any day of the week.

Gluten Free Raspberry Brownies Recipe - Recipe Image

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

Step 1: Preheat your oven to 375 degrees Fahrenheit and position the oven rack in the middle. Line an 8×8 inch baking dish with parchment paper and set it aside.
Step 2: In a large mixing bowl, combine the boiled filtered water and avocado oil until smooth. Beat in the eggs until the mixture is creamy and uniform. Slowly stir in the brownie mix using a spatula, then set this mixture aside.
Step 3: Drain the soaked cashews and rinse with cool water. In a high-speed blender, combine the drained cashews, coconut milk, coconut yogurt, maple syrup, lemon juice, arrowroot flour, vanilla extract, and kosher salt. Blend until completely smooth, scraping down the sides as needed, about 1 to 2 minutes. Add the fresh raspberries and blend briefly again to combine.
Step 4: Pour half of the brownie batter into the prepared baking dish. Spread evenly into all corners using an offset spatula or the back of a spoon. Pour about two-thirds of the cashew cheese mixture over the brownie base and spread it evenly.
Step 5: Add the remaining brownie batter and spread it across the top. Then dollop the remaining cashew cheese mixture on top and use a butter knife to swirl it into pretty patterns.
Step 6: Tap the baking dish on the counter a few times to level the mixture and release air bubbles. Bake for 35 minutes. After baking, turn off the oven and leave the brownies inside with the door slightly open for 30 minutes. Remove and let cool for an additional 20 minutes before cutting into 16 squares.

Tips & Variations

Use fresh, ripe raspberries for the best flavor and texture in the swirl. Frozen berries can be used but may add extra moisture.
Substitute avocado oil with melted coconut oil for a slightly different flavor.
Allow the cashews to soak longer or overnight for an even creamier cashew cheese layer.
If you don’t have arrowroot flour, substitute with tapioca starch in the same amount.

Storage

Store these brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly for up to 2 months. To reheat, thaw in the fridge overnight and warm slightly in the microwave or at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these brownies nut-free?

This recipe relies on cashews for the creamy swirl. For a nut-free version, you could try substituting with soaked sunflower seeds, but the texture and flavor will differ.

Do I have to use coconut yogurt?

Coconut yogurt adds creaminess and slight tang, but you can substitute with any dairy-free plain yogurt of your choice or even regular plain yogurt if you’re not dairy-free.

Gluten Free Raspberry Brownies Recipe

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4.8 from 60 reviews

These Gluten Free Raspberry Brownies combine a rich, fudgy base made from Simple Mills Brownie Mix with a creamy cashew coconut swirl infused with fresh raspberries. Perfectly baked to a moist and dense texture, these brownies offer a delightful balance of chocolate and fruity tartness, making a delicious treat suitable for gluten-free diets.

Author: Kai
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 1 hour 20 minutes
Yield: 16 brownies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

Brownie Base

1 box Simple Mills Brownie Mix
1/2 cup avocado oil
3 tablespoons filtered water (boiled)
2 large eggs (at room temperature)

Cashew Coconut Raspberry Swirl

1 cup raw cashews (soaked in boiling water for 2 hours)
1/2 cup canned coconut milk
5 ounces coconut yogurt (plain)
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 fresh raspberries

Instructions

Prepare Oven and Pan: Preheat the oven to 375°F (190°C) and position the rack in the middle. Line an 8×8-inch baking dish with parchment paper and set aside.
Make Brownie Batter: In a large bowl, mix the boiled filtered water and avocado oil until smooth. Beat in the eggs thoroughly until creamy. Gradually stir in the brownie mix using a spatula until combined. Set aside the batter.
Prepare Cashew Mixture: Drain and rinse the soaked cashews. In a high-speed blender, combine the drained cashews, coconut milk, coconut yogurt, maple syrup, lemon juice, arrowroot flour, vanilla extract, and kosher salt. Blend on high for 1-2 minutes until completely smooth. Add the fresh raspberries and pulse briefly to incorporate them into the mixture.
Layer Brownie and Cashew Mixture: Pour half of the brownie batter into the prepared baking dish and spread evenly into corners using an offset spatula. Pour about two-thirds of the cashew mixture on top and spread evenly.
Complete Layering and Create Swirls: Add the remaining brownie batter on top of the cashew layer and spread it evenly. Dollop the remaining cashew mixture on the surface. Use a butter knife to swirl the layers together gently for a marbled effect.
Bake and Cool: Tap the baking dish on the counter to settle the batter and remove air bubbles. Bake in the oven for 35 minutes. Turn off the oven and keep the brownies inside for an additional 30 minutes with the door slightly ajar. Remove and let cool another 20 minutes before slicing into 16 squares.

Notes

Use plain coconut yogurt to maintain the creamy texture and neutrality of flavor in the cashew swirl.
Soaking cashews for 2 hours helps achieve a smooth and creamy texture in the cashew mixture.
Allow the brownies to cool completely before slicing to prevent crumbling.
Store brownies in an airtight container in the refrigerator for up to 5 days.

Keywords: gluten free brownies, raspberry brownies, dairy free brownies, Simple Mills brownie mix, healthy brownies, cashew swirl brownies, coconut yogurt brownies, gluten free dessert