These gluten-free raspberry brownies combine tart berries, rich fudgy brownie, and a creamy cashew “cheesecake” layer for a dessert that’s decadent yet bright. They are gluten-free, dairy-free, refined sugar–free (when using pure maple syrup), and paleo-friendly.
This recipe was developed in partnership with Simple Mills.
Why these gluten-free brownies are so delicious
- The cashew “cheese” layer adds a pleasant tartness and creamy contrast to the brownie.
- The brownie base is fudgy and rich with an ideal texture.
- They store well in an airtight container in the refrigerator for up to five days.
- Friendly to gluten-free, dairy-free, and paleo diets when prepared as described.
Ingredients
Using a quality brownie mix simplifies the recipe. With a boxed mix, you only need a few additional pantry items to complete the batter.
For the brownie base (with boxed mix), you will need: oil (or melted butter), water, and eggs.
For the cashew “cheesecake” layer:
- Raw cashews (soaked)
- Canned coconut milk
- Plain coconut yogurt
- Pure maple syrup
- Fresh lemon juice
- Arrowroot flour (or starch)
- Pure vanilla extract
- Kosher salt
- Fresh raspberries
Notes and substitutions
- Bring eggs to room temperature and use hot water in the brownie batter to help the mixture spread and swirl more easily with the cashew layer.
- If you don’t need dairy-free, regular full-fat yogurt works well in place of coconut yogurt.
- Fresh strawberries can be substituted for raspberries if preferred.
You’ll likely fall in love with these gluten-free raspberry brownies. The recipe was tested multiple times to reach the ideal balance of fudgy brownie and creamy cashew layer, and the result is worth the effort.
They’re easy to overindulge in — expect them to disappear quickly.
How to make gluten-free raspberry brownies
Preheat the oven to 375°F and position the rack in the center. Line an 8 x 8-inch baking pan with parchment paper and set aside.
Make the brownie batter. In a large mixing bowl combine the hot water and oil until smooth. Beat in the eggs until the mixture is cohesive and slightly glossy. Add the brownie mix gradually and stir with a spatula until evenly combined. Set aside.
Prepare the cashew layer. Drain soaked cashews and rinse them. In a high-speed blender, combine the drained cashews, canned coconut milk, coconut yogurt, maple syrup, lemon juice, arrowroot, vanilla, and salt. Blend on high, scraping down the sides as needed, until completely smooth (about 1–2 minutes). Add the raspberries and pulse or briefly blend to incorporate them, leaving small flecks of berry for color and flavor.
Assemble the pan. Pour half of the brownie batter into the prepared pan. Use an offset spatula to spread it evenly into the corners. Carefully spoon about two-thirds of the cashew mixture over the brownie layer and spread gently.
Finish the layers. Add the remaining brownie batter on top and smooth lightly. Dollop the remaining cashew mixture across the surface and use a butter knife to swirl the two layers for a marbled effect.
Remove air bubbles and bake. Tap the pan on the counter several times to release trapped air. Bake for 35 minutes. Once the time is up, turn the oven off and leave the pan inside with the door slightly open for 30 minutes to cool slowly.
Cool and slice. Remove the pan from the oven and allow it to cool on a wire rack for another 20 minutes before lifting out the parchment and cutting into 16 squares.
More paleo dessert recipes you’ll love:
Gluten Free Pumpkin Brownies
5 Minute Chocolate Chip Blondies
Dairy Free Keto Chocolate Cake
Peppermint Flourless Brownies
Vegan Peanut Butter Cookies
5 Minute Paleo Chocolate Chip Cookies
See how to make gluten-free raspberry brownies:
Gluten Free Raspberry Brownies
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Ingredients
- 1 box Simple Mills Brownie Mix
- ½ cup avocado oil (or other neutral oil)
- 3 tablespoons hot filtered water
- 2 large eggs at room temperature
- 1 cup raw cashews soaked in boiling water for 2 hours
- ½ cup canned coconut milk
- 5 ounces plain coconut yogurt
- ¼ cup pure maple syrup
- 1 tablespoon lemon juice
- 1 ½ tablespoons arrowroot flour
- ½ teaspoon pure vanilla extract
- ½ teaspoon kosher salt
- ¾ cup fresh raspberries
Instructions
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Preheat the oven to 375°F. Line an 8 x 8-inch pan with parchment and set the rack in the middle position.
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Combine the wet brownie ingredients. Mix hot water and oil, then beat in the eggs. Gradually stir in the brownie mix until combined. Set aside.
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Blend the cashew layer. Drain soaked cashews and rinse. In a high-speed blender, process cashews, coconut milk, coconut yogurt, maple syrup, lemon juice, arrowroot, vanilla, and salt until silky smooth (1–2 minutes). Add raspberries and blend briefly to incorporate.
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Layer the pan. Spread half the brownie batter into the prepared pan, top with two-thirds of the cashew mixture, then spread the remaining brownie batter over it.
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Swirl and bake. Dollop the remaining cashew mixture on top and swirl with a knife. Tap the pan to remove bubbles and bake 35 minutes. Turn off the oven and leave the pan inside with the door slightly ajar for 30 minutes. Cool another 20 minutes before cutting into 16 squares.
Notes
- Use room-temperature eggs and hot water for a batter that spreads and swirls more smoothly.
- If not dairy-free, substitute regular full-fat yogurt for coconut yogurt.
- Fresh strawberries work well as an alternative to raspberries.
Nutrition
Carbohydrates: 22g
Protein: 5g
Fat: 19g
Saturated Fat: 5g
Cholesterol: 20mg
Sodium: 194mg
Potassium: 256mg
Fiber: 3g
Sugar: 14g
Calcium: 26mg
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