Raspberry Swirl Brownies


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

Raspberry Swirl Brownies
Photo: The Voorhes
Active Time:
20 mins
Total Time:
1 hr
Nutrition Profile:


  • 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


  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.

  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.

  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.

  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.

  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.

  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.

  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 (per serving)

320 Calories
20g Fat
34g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 16
Serving Size 1 brownie
Calories 320
% Daily Value *
Total Carbohydrate 34g 12%
Dietary Fiber 3g 11%
Total Sugars 18g
Protein 3g 6%
Total Fat 20g 26%
Saturated Fat 8g 40%
Cholesterol 50mg 17%
Vitamin A 230IU 5%
Sodium 87mg 4%
Potassium 94mg 2%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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