Rich and gooey vegan chocolate brownies with dark chocolate chips and a mix of fresh and freeze-dried raspberries.
Isn't dark chocolate and raspberry just a match made in heaven! Add them in a brownie and you're pretty close to perfection...
These brownies are the perfect chocolatey treat, and the addition of the raspberries gives them an added flavour kick, as well as making them extra gooey. What's not to love!
However adding fresh fruit to brownies can completely change the outcome of the bake. So, I have increased the amount of dry ingredients, compared to my normal brownie recipe, to thicken the batter slightly. It is still a super easy recipe though!
Things You'll Need to Bake Vegan Raspberry Brownies
A 9inch square baking tin
A stand mixer or electric whisk.
Both fresh and freeze-dried raspberries
Save some of the chocolate and raspberries to sprinkle on top of the batter before baking.
Chop up a chocolate bar rather than using chocolate chips to make the brownies extra chunky.
Once you’ve added the milk, mix very slowly to avoid it splashing everywhere.
The milk and lemon juice mixture will curdle, it’s supposed to do this.
Once the brownies have cooled, pop them in the fridge for about an hour so they become extra fudgy before cutting up and enjoying.
Ingredients 100g vegan spread 170g caster sugar 90g plain flour 55g cocoa powder 1tsp baking powder 200ml plant milk (I use soya) 1tbsp lemon juice 50g dark chocolate chunks 50g fresh raspberries (chopped) 1tbsp freeze dried raspberries Method 1. Preheat the oven to 175°C fan. In a jug, combine together the milk and lemon juice, stir and allow to stand for 10 minutes. This creates a vegan buttermilk. 2. In your stand mixer, cream together the spread and sugar until well combined. 3. Sift in the plain flour, cocoa powder and baking powder and add the 'buttermilk', mixing until a smooth batter has formed (be careful as it may splash to start with). 4. Add in most of the chocolate chunks and freeze dried raspberries and all of the chopped raspberries and combine. I keep some aside some of the chocolate chunks and freeze dried raspberries to sprinkle on top. 5. Pour the mixture into a 9inch square tin, lined with baking paper. Sprinkle the remaining freeze dried raspberries and chocolate chunks over the top of the batter. 6. Bake for 35-40 minutes, until the top begins to crack. When baked, remove from the oven and allow to cool in the tin, before cutting into 9 squares.
Check out my other vegan brownie recipes here
Frequently Asked Questions
How do you get the brownies to go fudgy? When baking, once the top of the brownies has started to crack and firm up its the perfect time to remove them from the oven. Then leave them in the tin to cool. Once cool, place them in the fridge for an hour or two before cutting. This allows the centre of the brownies to firm up and give you the best fudgy texture.
What shelf in the oven do I bake them on? The middle shelf of the oven is the best shelf to bake these brownies.
Can I double up the recipe and bake these in a bigger baking tin? You can, however just bare in mind they will take longer to bake, give them at least an extra 10 minutes.
Can I use a different egg replacer? I haven't made these brownies with a different egg replacer, so I don't know how they would come out if you did. However I'd love to hear how you get on.
Can I make these gluten free? I haven't tried yet, however if you wanted to, I'd swap out the flour for a gluten free alternative and add 1/8th tsp xanthan gum.