Nothing in this world is better than chocolate and raspberry together and that’s why these Raspberry Swirl Brownies are the absolute best. You know what else makes these the best? They’re a decadent treat that’s on the healthier side by using coconut oil and almond flour. That means they’re also grain-free, dairy-free and Paleo, while still being totally delicious.
Chocolate Raspberry Brownies
It is the most perfect time of the year for making a chocolate treat for the one you love, and these Chocolate Raspberry Brownies should be the ones you make. They are fudge-y and chewy with a beautiful raspberry swirl throughout! Did I mention they’re also on the healthy side, made without refined sugar, grains or dairy? The raspberry swirl is actually made from cashew cream (our absolute favorite thing) and freeze dried raspberry powder! It adds a big raspberry flavor without weighing down the brownie from all the moisture from fresh raspberries. Trust us, you’ll want to make them.
- Coconut Oil (or butter, if you want!)
- Dark Chocolate
- Coconut Sugar
- Vanilla Extract
- Almond Flour
- Tapioca Flour
- Unsweetened Cocoa Powder
- Baking Powder
- Cashew Cream
- Freeze Dried Raspberry Powder
- Maple Syrup
We love using cashew cream in place of cream or cream cheese in recipes. It’s more nutrient dense and just plain delicious. Cashew cream is simply soaked cashews that are blended until they are smooth and creamy. It works perfectly as a creamy base for the raspberry swirl.
Can I use fresh fruit?
Freeze dried fruit is preferred here, since fresh fruit will have too much moisture. If you want to use fresh fruit, the alternative would be to make a jam since the fruit will need to be cooked down.
Note: We have not tested this with jam, so can’t promise the same results! Have no fear though, freeze dried fruit is available in nearly every major grocery store, and is inexpensive!
A Word about Freeze Dried Raspberry
Freeze dried fruit is now commonly found in most grocery stores and inexpensive. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives. To make the powder needed for this raspberry, either crush up the raspberries directly in the bag or you can blitz them in a food processor.
How to Get That Perfect Swirl
Making that beautiful swirl in batters can be so soothing and can look like a work of art! The more you swirl, the more intricate the design gets, but be careful of playing with it too much because in this batter, the raspberry could end up covering the chocolate if played with too much.
Using a knife or a toothpick, gently swirl either up and down the batter or in circles, or a mix of both.
How to Cut Perfect Squares
- Use a parchment paper sling so you can easily remove the brownies in one piece.
- Let your paleo brownies cool close to room temperature, or place it in the refrigerator to cool down. And use a warm knife that has been run under hot water and dried to cut your brownies.
- To get even pieces without using a ruler always cut down the middle! Make your first cut directly down the middle. Then cut each half in half down the middle. This of course only works if you are looking to make an even amount of slices.
Storing Chocolate Raspberry Brownies
As is the case with most brownies, these are best eaten within the first day or two. However they can be stored! Store these at room temperature for up to days in a covered container, or in the refrigerator for 4-5 days. They can also be frozen for up to 2 months.
If you like this brownie recipe, check out these others:
If you like this healthy treat, check out these others:
- Strawberry and Chocolate Ganache Sandwich Cookies (Allergen Friendly)
- Paleo Chocolate Truffles
- Dark Chocolate Almond Butter Cups
- Chocolate Dessert Cups
- 1/3 cup coconut oil or grass-fed butter
- ¼ cup chopped dark chocolate or chocolate chips
- 3/4 cup coconut sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup (75 grams) almond flour
- 1/2 cup (60 grams grams) tapioca flour
- 1/3 cup (30 grams) unsweetened cocoa powder
- ¼ teaspoon baking powder
- Dash of salt
- ½ cup cashew cream
- 2 tablespoons freeze dried raspberry powder
- 1 tablespoon maple syrup (optional)
- Preheat oven to 350ºF and grease an 8" baking dish and line with a parchment paper sling.
- In a double boiler, melt together the coconut oil and chocolate.
- Pour chocolate mixture into a large bowl and add in coconut sugar. Whisk together, and let the mixture cool slightly.
- Add in the eggs and vanilla extract and whisk together.
- In a small separate bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking powder, and salt.
- Add the dry ingredients into the wet and mix together until completely combined.
- In the now empty bowl from the dry ingredients, whisk together the cashew cream, raspberry powder and maple syrup.
- Place 4 tablespoons of raspberry cream batter inside the bottom of prepared pan. Then drop large spoonfuls of brownie batter around the raspberry cream. Using a toothpick, swirl the mixture around. Then pour the remaining brownie batter on top of the marbled mixture. Using a spatula, gently smooth over the top to cover the first layer. Spoon 1 tablespoon of the remaining raspberry mixture on top of the brownie batter until no more remains and then gently bang the pan on the counter to smooth out the raspberry cream. Using a toothpick swirl the batters together.
- Bake in the preheated oven for 22-25 minutes (the shorter amount of time for fudgy brownies and the longer amount of time for fully cooked cakey brownies).
- Let cool before slicing.
- The optional maple syrup is to give the raspberry a bit more sweetness. If you prefer your treats less sweet it is okay to omit it!
- Freeze dried fruit is now commonly found in most grocery stores. Make sure to read the label to check that the only ingredient listed is the actual fruit and does not include any additives.
- This recipe was originally published in 2015, and republished with an update recipe and photos in 2020.
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