Raspberry Swirl Brownies

IMG_1356And so the baking saga continues… For my sake, I need to start playing around in the savory department, because all this baking has resulted in an inverse relationship of brownies consumed to squats performed. Does that work? I haven’t taken math since high school – art history and psychology double major for this lady. Let’s go with some psychology vernacular: I may be encountering a slight void in my life due to the sudden absence of exercise. I am filling that void with brownies. Delicious, fudgy brownies.

I have been trying to find a good Paleo brownie recipe forever, as well as one that is not all nut-based or that blows through half my carton of happily free-roaming eggs. I love me some nut butter and nut flours, but sometimes it is just too much! There are times when I am totally down with consuming half a cup of nuts in brownie form, but now is just not one of those times. And thus, the brownie mission began. It’s goal: to create a straightforward, super fudgy brownie base, with a little bit of fruity, creamy intrigue swirled into the mix. One epic and aesthetically disastrous fail later, and some serious re-working, led to these little gems. Warning: you will hear their chocolately goodness calling to you from the fridge, so invite some friends over and be done with them! (Although maybe hide one for later, because it would be sort of sad not to remix this consumption experience at a later date…) Oh, and maybe do a little happy dance: jazz hands required.

Ingredients: (Fills an 8×8 pan) 


  • ½ c. coconut flour
  • ½ c. plus 1 Tbs. raw cacao powder or unsweetened baking cocoa
  • pinch of salt
  • 6 dates plus 2 Tbs. water
  • 4 eggs
  • 1/3 c. honey
  • 1 tsp vanilla
  • 1/3 c. ghee, melted

Raspberry Cream Cheese:

  • ½ c. raw cashews plus 2 Tbs. hot water
  • 1 Tbs. Lemon Juice
  • 1 tsp. honey
  • 1 c. frozen raspberries (fresh totally works too)


How it’s Done:

Preheat your oven to 350. Next, deal with some prep stuff. Pit your dates and let them soak in a bowl of hot water to help break them down a bit. Put your eggs in a bowl of warm water to help bring them to room temperature (just helps when adding them into the melted butter so that they don’t cause it to re-coagulate.)

Combine all your dry ingredients (coconut flour, cacao/baking cocao, and salt) in a medium bowl.

Put your dates, plus 2 Tbs. of the water they were soaking in, into a food processor. Blend those puppies until they start to stick to the sides of the bowl and make blending them anymore impossible. Don’t worry if they aren’t totally broken down yet. Scrape the bowl down, and then add the rest of your wet ingredients (eggs, honey, vanilla, and ghee.) Blend until everything is almost totally combined. There should still be some date pieces hanging out – totally cool.

Add your wet ingredients to your dry ones and mix until they are totally combined. Don’t worry if it looks sort thin right now. Coconut flour has an amazing ability to sneak up on you and thicken as it sits there…Oh, and you should probably try the batter multiple times here. Just sayin’.

Scrape out all your batter into a greased 8×8 baking pan. Smooth out the top so that it is moderately even.

Next up: the topping. Rinse out your food processor. Put the cashews along with 2 Tbs. of hot water into your rinsed bowl. Blend and scrape a couple of times until again, just like the dates, your cashews refuse to come off the sides of the bowl to be mixed anymore.

Put ½ cup of your frozen raspberries into a microwave safe bowl, and you guessed it, microwave them for about 30-45 sec, or until they are totally thawed and there is some raspberry juice at the bottom. Add raspberries, juice and all, lemon juice, and honey into the cashew mixture and blend until the cashews are almost totally broken down. Melt your other ½ c. of raspberries just a touch, and without using the blade, just mash them into the cashew/raspberry mixture so that you have some big pieces of raspberries in there too.

Pour your cashew/raspberry mixture on top of the brownie batter. I did it in three parallel lines. Then take a knife across the lines, swirling the topping into the batter.

Bake for 18-20 minutes. They may not look super done in the middle due to the moisture of the topping, so make sure you take the pan out and check with a toothpick to see if it comes out clean-ish. These can get overdone and dry fast, so err on the side of caution.

Nom away my friends.





2 thoughts on “Raspberry Swirl Brownies

  1. Oh my gosh, THANK YOU!! I am not a fan of the nut dense brownies and I really don’t like desserts tasting like almond butter. This is perfect! I can’t wait to try it!

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