Raspberry Swirl Brownies Cocoa and pureed raspberries add natural sweetness to these pretty brownies, allowing us to cut back on the added sugar.

active: 20 mins
total: 1 hr
Servings: 16


  • ¾ cup raspberries
  • 2 tablespoons cashew butter
  • 2 tablespoons water
  • 8 ounces dark chocolate (60-70% cacao), chopped
  • 8 tablespoons unsalted butter (1 stick), cut into small pieces
  • ½ cup canola oil
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ¾ cup all-purpose flour
  • ¾ cup whole-wheat pastry flour
  • ¼ cup cacao powder or Dutch-processed cocoa powder


    Step 1

    Cook raspberries in a small saucepan over medium-low heat, stirring and crushing them with a fork, until broken down, 2 to 4 minutes. Transfer to a mini food processor. Add cashew butter and water; puree until smooth. Set aside.

    Step 2

    Combine chocolate, butter and oil in a stainless-steel bowl. Set the bowl over a saucepan of gently simmering water and melt the ingredients together. Remove from heat and stir to combine. Let cool for 20 minutes.

    Step 3

    Meanwhile, preheat oven to 325°F. Coat a 9-inch-square baking pan with cooking spray. Line the bottom with parchment paper and coat the paper with cooking spray.

    Step 4

    Combine eggs, sugar, vanilla and salt in a large bowl. Beat on medium-high speed until thickened and lighter in color, 3 to 5 minutes.

    Step 5

    Whisk all-purpose flour, whole-wheat flour and cacao (or cocoa) in a medium bowl. Fold the dry ingredients into the egg mixture in 3 additions until most of the flour is incorporated. Add the melted chocolate mixture and stir until well combined.

    Step 6

    Spread the batter in the prepared pan. Drop the raspberry mixture in 12 dollops over the batter. Drag a knife through the dollops and batter in an S-like pattern from one corner to the other. Turn the pan clockwise and repeat.

    Step 7

    Bake until the brownies are firm to the touch, 25 to 30 minutes. The center will still be a bit shiny. Let cool on a wire rack for 20 to 30 minutes. Run a knife around the edges before cutting into 16 pieces.

To make ahead

Refrigerate for up to 4 days.


Parchment paper

Nutrition Facts

Serving Size: 1 brownie Per Serving: 320 calories; fat 20g; cholesterol 50mg; sodium 87mg; carbohydrates 34g; dietary fiber 3g; protein 3g; sugars 18g; saturated fat 8g; vitamin a iu 230IU; potassium 94mg.


Please enter your comment!
Please enter your name here