Eosinophilic Esophagitis Friendly Gluten Free Raspberry Swirl Brownies
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Learn more →Ingredients
16 servings
For the brownie batter
- ½ cup (1 stick) unsalted butter, cut into pieces
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 4 oz bittersweet chocolate (60–70% cacao), roughly chopped
- ¾ cup granulated sugar
- 2 large eggs
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 1 tsp vanilla extract
- ½ cup gluten free flour blend
- 2 tbsp unsweetened cocoa powder
- ¼ tsp salt
For the raspberry swirl
- 6 oz fresh or frozen raspberries (about 1 ¼ cups)
- 2 tbsp granulated sugar
- 1 tsp lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
Combine the raspberries, 2 tbsp granulated sugar, and lemon juice in a small saucepan over medium heat. Cook, stirring and pressing the berries with the back of a spoon, until the mixture is thick enough to mound on a spoon and most of the liquid has evaporated, about 8–10 minutes. Press through a fine-mesh strainer into a small bowl, discarding the seeds. Set the strained raspberry purée aside to cool slightly.
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