Raspberry Brownies with a Pink White Chocolate Ninja Creami Swirl
Fudgy gluten-free raspberry brownies topped with a creamy pink dairy-free white chocolate Ninja Creami swirl for the ultimate chocolate-meets-berry dessert. Rich, indulgent, and Lazy Girl Series–approved
Ingredients
- 1/2 cup gluten-free oat flour
- 1 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 2 flax eggs (2 tbsp flax meal + 6 tbsp water, sit 4–5 min)
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup almond butter, runny
- 1/2 cup canned coconut milk
- 1/2 cup dairy-free mini chocolate chips
- 3/4 cup fresh raspberries
- optional pink glaze to drizzle
white chocolate ninja creami
- 1 ¾ cups plant-based milk of choice(I do half full-fat coconut milk and half homemade cashew milk)
- 1 tbsp white chocolate sugar-free pudding mix
- 1 tsp all-natural pink food dye
- 2 tbsp cane sugar (or monkfruit for sugar-free)
Instructions
- Preheat oven to 350°F and line or lightly grease an 8x8 baking dish.
- In a small bowl, mix flax meal and water. Let sit for 4–5 minutes to thicken.
- In a large bowl, whisk together maple syrup, vanilla, almond butter, coconut milk, and the flax eggs.
- Add oat flour, almond flour, cocoa powder, and baking powder. Stir until combined.
- Gently fold in chocolate chips and raspberries.
- Transfer batter to prepared pan and smooth evenly.
- Bake for 25–30 minutes, until the top is set and a toothpick comes out with a few moist crumbs.
- Cool completely before slicing and drizzling glaze!
White chocolate creami swirl
- Blend all ingredients until completely smooth.
- Pour into your Ninja Creami pint container.
- Freeze for 24 hours.
- Follow Ninja Creami swirl instructions to blend until creamy and smooth.
Tried this recipe?Let us know how it was!