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White Chocolate Raspberry Swirl Brownies
Tender and light white chocolate brownies are dressed up with a vibrant and tart raspberry swirl to balance out the sweetness. Cacao butter is the magical ingredient that makes this rich chocolatey dessert dairy free.
INGREDIENTSFor the White Chocolate Brownies: |
DIRECTIONSPreheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper. In a small bowl, whisk together flaxseed meal and water. Let sit for 5 minutes to thicken. Make the Raspberry Swirl: In a blender, add thawed raspberries, lemon juice and maple syrup. Blend until smooth and set aside. Make the Brownies: In a heat-proof bowl, combine Cacao Butter Wafers and cashew butter. Fill a saucepan with a few inches of water and bring to a simmer. Set the bowl of cacao butter over the saucepan, making sure the bottom of the bowl does not touch the simmering water. Stir continuously until mixture is melted and combined. Remove bowl from saucepan. Stir in flaxseed mixture, maple syrup, vanilla extract, and salt. Add brown rice flour, oat flour, arrowroot starch, and baking powder. Use a whisk to mix well until no lumps are left. Fold in raspberries. Transfer batter to prepared pan and use a spatula to smooth the surface. Bake for ~35 minutes. Let cool slightly in the pan for ~10 minutes. Transfer to a cooling rack and let cool completely before cutting. Makes 16 brownies Submitted by Yoko Segawa | Yoko's Kitchen |
Tender and light white chocolate brownies are dressed up with a vibrant and tart raspberry swirl to balance out the sweetness. Cacao butter is the magical ingredient that makes this rich chocolatey dessert dairy free.
Ingredients
- 3 Tbsp. flaxseed meal
- ½ cup + 1 Tbsp. water
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4 oz. Navitas Organics Cacao Butter Wafers
- 6 Tbsp. cashew butter
- 1 cup pure maple syrup
- 2 tsp. vanilla extract
- ½ tsp. sea salt
- ¾ cup brown rice flour
- ¼ cup gluten-free oat flour
- ¼ cup arrowroot starch
- ½ tsp. baking powder
- 1 cup frozen raspberries
- ½ cup frozen raspberries, thawed
- 2 tsp. lemon juice
- 2 tsp. pure maple syrup
For the White Chocolate Brownies:
For the Raspberry Swirl:
Directions
- Preheat oven to 350°F. Line a 9x9-inch baking pan with parchment paper.
- In a small bowl, whisk together flaxseed meal and water. Let sit for 5 minutes to thicken.
- Make the Raspberry Swirl: In a blender, add thawed raspberries, lemon juice and maple syrup. Blend until smooth and set aside.
- Make the Brownies: In a heat-proof bowl, combine Cacao Butter Wafers and cashew butter. Fill a saucepan with a few inches of water and bring to a simmer. Set the bowl of cacao butter over the saucepan, making sure the bottom of the bowl does not touch the simmering water. Stir continuously until mixture is melted and combined.
- Remove bowl from saucepan. Stir in flaxseed mixture, maple syrup, vanilla extract, and salt. Add brown rice flour, oat flour, arrowroot starch, and baking powder. Use a whisk to mix well until no lumps are left. Fold in raspberries.
- Transfer batter to prepared pan and use a spatula to smooth the surface. Bake for ~35 minutes. Let cool slightly in the pan for ~10 minutes. Transfer to a cooling rack and let cool completely before cutting.