Go Back
–+ servings
Print Recipe

RASPBERRY SWIRL BROWNIES

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 and tapioca flour. That means they're also grain-free, dairy-free and Paleo while still being totally delicious.
Prep Time15 minutes
Cook Time22 minutes
Total Time37 minutes
Course: Dessert
Servings: 12
Author: Lexi

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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!
  2. 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.
  3. This recipe was originally published in 2015, and republished with an update recipe and photos in 2020.

Nutrition

Serving: 1brownie | Calories: 194kcal | Carbohydrates: 24g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Sodium: 42mg | Fiber: 1g | Sugar: 19g