No-Bake Chocolate Raspberry Brownies

Line an 8- x 8-inch collapsible marshmallow pan or baking pan with parchment paper leaving a 2-inch overhang. Set aside.

Grind rolled oats in a food processor or blender until fine (if you are using oat flour, you can skip this step).

Mix nut butter and maple syrup in a large heatproof bowl. Heat in the microwave for a minute, stir, then another minute or so until melted together. When a smooth mixture has formed, add oat flour, cocoa powder, and vanilla extract. Mix well with a wooden spoon until a thick and doughy consistency forms (this mixture will be hard to stir, so be ready).

Add chocolate chips and mix until combined. You might need to add in 2 tablespoons or so of plant milk if the mixture is too dry (I did).

Press batter into prepared pan (I used a sheet of plastic wrap to press it out). Place in freezer, covered with the same plastic wrap, for 20 minutes.

Meanwhile, put raspberry fruit spread and chocolate in separate heatproof bowls. Heat the fruit spread in the microwave for 30 seconds and stir until smooth. Melt chocolate in the microwave at 30-second intervals, stirring after each interval until smooth.

Remove brownies from the freezer and spread thin layer of the fruit spread using an offset spatula. Freeze for 5 minutes.

Spread melted chocolate on top of the raspberry layer using the offset spatula again. Chill in the refrigerator for 30 minutes or until chocolate layer is set.

When chocolate is firm enough, remove brownies from the pan (if you’re using the collapsible marshmallow pan, you can just open the sides now). Cut into sixteen 2- x 2-inch squares.

Serve and enjoy fudge goodness in a cool kitchen!