Gluten Free Raspberry Brownies Recipe
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.
- 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
