OPI Eats: Raspberry Cream Brownie

OPI Eats Raspberry Cream Brownie
  • OPI Eats Raspberry Cream Brownie

    If you’re like us, having a bit of extra time on your hands lately has inspired you to indulge in your sweet tooth. These delicious brownies are made with alternative ingredients perfect for sensitive stomachs, but that doesn’t mean these aren’t melt-in-your-mouth good like all of @beingfitwithbritt’s yummy recipes we’ve been sharing recently. Read on below to get the full recipe to try next time you’re craving something sweet!

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    Brownies:
    - 1/3 cup of almond butter
    - 1/4 cup of coconut oil (cooled and melted)
    - 2 eggs
    - 2 tbsp of maple syrup
    - 2 tbsp of unsweetened almond milk
    - 1/2 cup of coconut sugar
    - 1/2 cup of almond flour
    - 1/3 cup of cocoa powder
    - 1 tsp of baking soda
    - 1/2 tsp of salt
    - 1/2 cup of dark chocolate chunks
    Raspberry Top Layer
    - 1 cup of raw cashews (soaked for 6 hours or flash soaked for 2)
    - 1/3 cup of unsweetened almond milk
    - 1/4 cup of pure maple syrup
    - 1 tbsp of lemon juice
    - 1 cup of frozen raspberries
    - 1/2 tsp of vanilla extract

    Brownie Directions:
    1. Preheat the oven to 350 degrees.
    2. Whisk eggs together in a medium bowl.
    3. Whisk almond butter, cooled coconut oil, almond milk, vanilla extract and maple syrup.
    4. Next, add in coconut sugar and continue to whisk.
    5. Add in almond flour, cocoa powder, baking soda and salt, and mix until fully combined.
    6. If the mixture is too thick, add an additional tbsp of almond milk.
    7. Add in the chocolate chunks, fold in the mixture starting from the edges.
    8. Pour into parchment-lined 8 x 8 pan and bake for 30-35 min.

    Raspberry Top Layer Directions:
    1. Soak cashews in water for 6+ hours or if you’re on a time crunch, soak them in boiling water for 2 hours. The longer you soak the cashews, the creamier the texture.
    2. Add all ingredients to a high-speed blender and pulse until you have a smooth, creamy product. You can use chilled coconut milk instead of almond milk for an even creamier option as well.
    3. Keep the mixture in the fridge while brownies cool.
    4. Once brownies have cooled, pour the raspberry layer on top of the brownies and chill in the fridge for about an hour (or in the freezer for 15 min).

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    Written by OPI -