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