Dairy Free Raspberry Cheesecake Brownies
  1. Preheat oven to 350°.
  2. Grease a 9x9 inch baking dish.
  3. Blend thawed raspberries in a high-powered blender until fully combined and seeds are pulverized. If you don't have a high-powered blender, you will need to strain the raspberry mixture to remove the seeds.
  4. In a large mixing bowl or stand mixer, combine all raspberry cheesecake filling ingredients including blended berres and mix until well combined. Use a hand mixer if not using a stand mixer.
  5. In a separate medium sized mixing bowl, combine dry brownie ingredients - coconut sugar, cassava flour, cocoa powder, salt and baking powder. Set aside.
  6. Over a double boiler, melt chocolate chips with 4 tablespoons of the, coconut oil or butter.
  7. Add melted chocolate, vanilla, eggs and water to dry brownie mixture and combine until smooth.
  8. The brownie mix should be thin enough to where you'll be able to swirl the batter in the baking dish. If it's too thick, add another tablespoon of water until desired texture is reached.
  9. Add ⅔ brownie mixture to the bottom of the greased baking dish and spread evenly.
  10. Pour all of the raspberry cheesecake mixer on top of the chocolate.
  11. Add dollops of remaining brownie mixture on top of raspberry layer and using a knife or toothpick, gently swirl together.
  12. Bake for 30-35 minutes until a knife or toothpick can be inserted and removed cleanly.
  13. Allow to cool for at least 1 hour before slicing and serving.
Recipe by Anya's Eats at http://www.anyaseats.com/dairy-free-raspberry-cheesecake-brownies/