• Prep Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 12

Raspberry Swirl Brownies

  • Recipe Submitted by on

 Ingredients List

  • Dry Ingredients
  • 1/4 cup blanched almond flour
  • 1/4 cup tapioca flour
  • 1/4 cup + 1 tbsp good quality cocoa powder
  • 1/2 tsp baking powder
  • 1/8 tsp sea salt
  • 1/3 cup dark chocolate chips/chocolate chunks
  • Wet Ingredients
  • 1 egg
  • 2 tbsp almond butter
  • 3 tbsp raw honey
  • 1 tsp vanilla
  • 1/3 cup almond milk
  • Creamy Raspberry Swirl
  • 1/3 cup cashew cream*
  • 1/2 cup raspberries
  • Additional 1/2 cup raspberries


Preheat oven to 350
Line a baking dish (8x8) with parchment paper or grease your baking dish
In a mixing bowl sift together dry ingredients, except for the chocolate chips
Add in wet ingredients and mix until combined
Add in chocolate chips
Pour into baking dish and set aside
In your high-speed blender add 1/2 cup raspberries to your existing cashew cream* and blend until smooth
Place a few dollops into your brownie batter and swirl with a fork or a tooth pick
In a small bowl, smash the remaining raspberries with a fork until blended together
Swirl the smashed raspberry mixture into the brownies as well
Bake for 25-30 minutes or until a toothpick comes out clean

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