Raspberry Peanut Fudge Brownies
Prep time
Cook time
Total time
As in all of my recipes, 1 cup equals 250 ml. Brownie tin: 8x8x2 inch (20x20x5 cm)
Recipe type: Dessert
Serves: 16
  1. Prepare the raspberry chia jam and place into the fridge.
  2. Add the dates, avocado, milk, coconut oil (or nut butter), vanilla extract and salt to a food processor and blend until you get a smooth mixture. Place the date paste into a bowl and add in cacao powder, almond flour, walnuts, baking powder, and chocolate chips. Use a spatula to mix everything together into a smooth sticky batter.
  3. Line a 8" brownie tin with parchment paper and preheat the oven to 175° (350°F).
  4. Scoop the batter into the brownies pan and carefully even out (wet the spoon for easier handling of the sticky batter).
  5. In a small bowl mix together the ingredient for the peanut butter swirl. Place a few tsps of the peanut mixture as well as the raspberry chia jam onto the brownies. Use a toothpick to draw swirls into the batter (see video).
  6. Place the brownies into the oven and bake for 25 minutes until golden brown on top.
  7. Let the brownies cool down completely and place into the fridge for min. 2 hours (best overnight).
  8. Take out of the fridge to serve and cut up into pieces.
Recipe by The Tasty K at https://thetastyk.com/2019/01/04/raspberry-peanut-fudge-brownies/