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.