Gluten Free Raspberry Cheesecake Brownies Recipe
Introduction
These Gluten Free Raspberry Brownies are a delicious twist on a classic treat, combining rich chocolate with a creamy raspberry swirl. Perfect for anyone craving a fudgy dessert that’s also gluten free and naturally sweetened.
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 the 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, whisk together the boiled water and avocado oil until smooth. Beat in the eggs until the mixture is creamy and even. Gradually add the brownie mix, stirring gently with a spatula until just combined. Set this batter aside.
- Step 3: Drain and rinse the soaked cashews under 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, about 1-2 minutes. Add the fresh raspberries and pulse briefly to incorporate them without fully blending.
- Step 4: Pour half of the brownie batter into the prepared baking dish. Spread it evenly to cover the bottom and corners using an offset spatula or spoon.
- Step 5: Pour approximately two-thirds of the cashew-raspberry mixture over the brownie base and spread it evenly.
- Step 6: Spread the remaining brownie batter over the cashew layer, smoothing it out. Then spoon the remaining cashew mixture in dollops on top and use a butter knife to create swirl patterns across the surface.
- Step 7: Gently tap the baking dish on the countertop several times to release any air bubbles and help the layers settle. Bake for 35 minutes. After baking, turn off the oven and leave the brownies inside with the door slightly open for 30 minutes.
- Step 8: Remove the brownies from the oven and let them cool completely for about 20 minutes before slicing into 16 squares.
Tips & Variations
- For extra flavor, fold a handful of chocolate chips or chopped nuts into the brownie batter before baking.
- If you don’t have arrowroot flour, tapioca starch can be used as a substitute in the cashew mixture.
- Use frozen raspberries if fresh are not available, but thaw and drain them to avoid excess moisture.
- Soaking cashews overnight can reduce blending time and yield a creamier texture.
Storage
Store the cooled brownies in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 3 months. To serve after freezing, thaw overnight in the refrigerator and bring to room temperature before slicing.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these brownies dairy-free?
Yes, this recipe is already dairy-free by using coconut yogurt and coconut milk instead of dairy products.
Can I use a different brownie mix?
You can use any gluten free brownie mix you prefer, but make sure it doesn’t require any additional ingredients that might alter the liquid ratios significantly.
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Gluten Free Raspberry Cheesecake Brownies Recipe
- Total Time: 1 hour 45 minutes
- Yield: 16 brownies 1x
- Diet: Gluten Free
Description
These Gluten Free Raspberry Brownies combine a rich, fudgy brownie base with a creamy cashew and coconut cheese layer swirled with fresh raspberries. Made with Simple Mills Brownie Mix and a blend of wholesome ingredients like avocado oil, cashews, and coconut yogurt, these brownies offer an indulgent yet gluten-free dessert perfect for any occasion.
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 Cheese Layer
- 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
Additional
- 3/4 cup raspberries (fresh)
Instructions
- Preheat and Prepare: Preheat the oven to 375°F and place the oven rack in the middle position. Line an 8×8 inch baking dish with parchment paper and set aside to prepare your workspace.
- Make Brownie Base: In a large mixing bowl, combine the boiled filtered water and avocado oil, stirring until smooth. Beat in the eggs until the mixture is creamy. Slowly add the Simple Mills Brownie Mix and fold gently with a spatula until fully combined. Set this brownie batter aside.
- Prepare Cashew Cheese Layer: Drain the soaked cashews and rinse them with cool water. In a high-speed blender, add the drained cashews, canned coconut milk, plain coconut yogurt, pure maple syrup, lemon juice, arrowroot flour, vanilla extract, and kosher salt. Blend on high for 1-2 minutes, scraping down the sides as needed, until completely smooth and creamy. Add fresh raspberries and blend briefly again to incorporate the fruit into the cashew mixture without fully pureeing them.
- Layer Batter and Cheese: Pour half of the brownie base mixture into the prepared baking dish. Use an offset spatula to spread evenly and press into the corners. Pour about two-thirds of the cashew cheese mixture over the brownie base and smooth that layer out evenly.
- Add Final Layers and Swirl: Spoon the remaining brownie batter over the cashew cheese layer and spread evenly. Dollop the remaining cashew cheese mixture on top in spoonfuls. Use a butter knife to swirl the top layers together carefully to create a marbled effect.
- Bake and Cool: Tap the baking dish on the counter several times to settle the mixture and remove air bubbles. Bake in the preheated oven for 35 minutes. After baking, turn off the oven and leave the brownies inside with the door slightly ajar for 30 minutes to finish setting. Remove from the oven and allow to cool completely, about 20 minutes, before slicing into 16 squares and serving.
Notes
- Soaking the cashews for 2 hours helps achieve a smooth, creamy texture for the cashew cheese layer.
- Use plain coconut yogurt to avoid added sugars and flavors; it enhances creaminess while keeping the recipe dairy-free.
- Ensure eggs are at room temperature for better mixing and consistency of the brownie base.
- Line the pan with parchment paper for easy removal and clean edges.
- For best results, handle the swirling step gently to maintain distinct layers and visual appeal.
- Prep Time: 20 minutes (including cashew soaking time, which can be done ahead)
- Cook Time: 35 minutes baking plus 30 minutes resting in oven and 20 minutes cooling
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten Free Brownies, Raspberry Brownies, Cashew Cheese Brownies, Dairy-Free Dessert, Healthy Brownies
