Introduction

These Gluten Free Raspberry Brownies offer a rich, fudgy texture combined with a creamy, tangy raspberry swirl. Perfect for those who want a decadent treat without gluten, they blend simple ingredients into an irresistible dessert.

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)
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 the oven to 375 degrees Fahrenheit and place the oven rack in the middle position. Line an 8×8 inch baking dish with parchment paper and set it aside.
Step 2: In a large mixing bowl, combine the boiled water and avocado oil until smooth. Beat in the eggs until the mixture is smooth and creamy. Slowly add the brownie mix, stirring gently with a spatula until combined. Set this brownie batter aside.
Step 3: Drain the soaked cashews and rinse with cool water. In a high-speed blender, combine the cashews, coconut milk, coconut yogurt, maple syrup, lemon juice, arrowroot flour, vanilla extract, and kosher salt. Blend on high until completely smooth, scraping down the sides as needed. Add the raspberries and blend briefly to incorporate them.
Step 4: Pour half of the brownie batter into the prepared dish, spreading it evenly with an offset spatula. Pour two-thirds of the cashew raspberry mixture over the brownie base and spread gently to cover.
Step 5: Add the remaining brownie batter on top, spreading it evenly. Dollop the remaining cashew mixture over this and use a butter knife to create swirl patterns by gently dragging through the layers.
Step 6: Tap the baking dish several times on the counter to settle the batter and remove air bubbles. Bake for 35 minutes. Once baked, turn off the oven and leave the brownies inside with the door slightly open for 30 minutes. Remove from oven and cool for an additional 20 minutes before slicing into 16 squares.

Tips & Variations

For extra richness, use full-fat coconut milk and yogurt.
Swap raspberries for fresh blueberries or cherries for a different fruity twist.
Ensure eggs are at room temperature for a smoother batter texture.
Soaking cashews overnight instead of 2 hours can make the cashew cream even silkier.

Storage

Store the brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months and thaw overnight before serving. Reheat gently in the microwave or enjoy chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil instead of avocado oil?

Yes, you can substitute avocado oil with melted coconut oil or a neutral oil like sunflower oil. Avocado oil is preferred for its mild flavor and health benefits.

Is it necessary to soak the cashews before blending?

Soaking the cashews softens them, allowing for a smooth and creamy texture in the cashew mixture. It’s recommended, but if short on time, soak them in very hot water for at least 30 minutes as a quick alternative.

Gluten Free Raspberry Brownies Recipe

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These Gluten Free Raspberry Brownies combine a rich, fudgy brownie base with a creamy raspberry cashew swirl topping. Using a simple brownie mix enhanced with avocado oil and eggs, plus a homemade cashew cheese infused with coconut milk, yogurt, and fresh raspberries, these brownies offer a decadent, dairy-free treat suitable for gluten-sensitive diets. The vibrant raspberry swirl adds a fruity brightness that balances the deep chocolate flavor, making them perfect for dessert or a special snack.

Author: Elias
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 85 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 Raspberry Swirl

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

Preheat and prepare baking dish: Preheat your oven to 375 degrees Fahrenheit and position the oven rack to the middle. Line an 8×8-inch baking dish with parchment paper for easy removal and set it aside.
Make the brownie batter: In a large mixing bowl, whisk together the boiled filtered water and avocado oil until smooth. Add the room temperature eggs, beating until the mixture is creamy and uniform. Slowly add the brownie mix and fold in gently with a spatula until fully combined. Set aside this batter.
Prepare cashew raspberry swirl: Drain the soaked cashews and rinse with cool water. In a high-speed blender, combine the cashews, coconut milk, coconut yogurt, maple syrup, lemon juice, arrowroot flour, vanilla extract, and kosher salt. Blend on high until completely smooth, scraping down the sides as needed, which should take about 1-2 minutes. Add the fresh raspberries and blend briefly for a streaked but not fully pureed effect.
Layer the brownie and swirl mixtures: Pour half of the brownie batter into the prepared baking dish and spread evenly with an offset spatula, reaching all corners. Spoon and spread two-thirds of the cashew raspberry mixture over the brownie layer evenly.
Add remaining layers and create swirls: Pour the rest of the brownie batter over the cashew swirl and spread it evenly. Dollop the remaining cashew raspberry mixture on top in spoonfuls and use a butter knife to gently swirl the layers, creating a marbled effect.
Set and bake: Tap the baking dish firmly against the counter several times to release trapped air bubbles and help the layers settle evenly. Bake in the preheated oven for 35 minutes. Then, turn off the oven and leave the brownies inside with the door slightly ajar for 30 minutes to finish setting gently.
Cool and serve: Remove the brownies from the oven and allow them to cool at room temperature for an additional 20 minutes. Once cooled, cut into 16 squares and serve.

Notes

Use plain coconut yogurt to maintain the dairy-free nature of this recipe and achieve the best creamy texture.
Soaking the cashews for at least 2 hours in boiling water softens them for easier blending and a creamier swirl.
Raspberries can be fresh or frozen; if using frozen, thaw and drain excess liquid before blending.
This recipe yields 16 brownies, making it perfect for sharing or meal prep.
If you can’t find arrowroot flour, cornstarch can be used as a substitute to help thicken the cashew mixture.

Keywords: gluten free brownies, raspberry brownies, cashew swirl brownie, dairy free dessert, vegan brownies, healthy brownies