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

EatingWell Magazine, September 2021


Credit: The Voorhes

Recipe Summary

20 mins
1 hr

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

  • 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

1 brownie
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.