Vegan Raspberry Brownies
These vegan raspberry brownies are rich, fudgy and full of flavor. Packed with chocolate chips and fresh raspberry pieces, they’re sure to be a hit with the whole family!
Calling all choc-a-holics! You are going to LOVE these raspberry brownies!
This is a super simple recipe for fudgy, rich, chewy brownies with raspberry pieces and chocolate chips throughout. No chia seeds or flax eggs needed!
I don’t have many raspberry desserts on the blog yet so I thought Id change that with these fudgy raspberry brownies! If you like ooey gooey brownies and detest cakey brownies, this is the recipe for you!
More vegan brownie recipes:
- Classic chocolate chip brownies
- Cocoa powder brownies (no chocolate)
- Oreo brownies
- Biscoff brownies
- Orange brownies
- Peanut butter brownies
Ingredients & equipment
- Dark chocolate. It’s really important to use 85% dark chocolate for this recipe otherwise it will not work properly. An incorrect fat to sugar ratio will cause the batter to split and become greasy. I recommend using Tesco or Lindt 85% chocolate.
- Vegan margarine. Use vegan margarine (the kind that comes in a tub), not vegan butter (block), for best results. The margarine contains less fat and more moisture which is perfect for this combination of ingredients.
- Caster sugar. Also known as superfine sugar. Helps to reduce the bitterness from the chocolate and cocoa powder.
- Plain flour. Also known as all purpose flour. We don’t need to use too much, just enough to give the brownies a little structure.
- Cocoa powder. For extra chocolate flavour. I recommend unsweetened cocoa powder. Hot chocolate powder is not the same thing!
- Baking powder. Helps to create the chewy edges and prevents the brownies from being too dense.
- Soy milk. Again, unsweetened is best for this recipe as the amount of sugar needs to be controlled in order for it to work properly.
- Chocolate chips. Optional but highly recommended. I used Moo-Free baking drops.
- Fresh raspberries. Use fresh raspberries coated in a little bit of flour to reduce moisture. I do not recommend using frozen raspberries.
- Saucepan, wooden spoon and mixing bowls. For melting and mixing!
- 8 x 10-inch tin. A standard sized brownie tin, plus some baking paper for lining.
How to make vegan raspberry brownies
Step 1:
Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Line an 8×10-inch tin with baking paper.
Step 2:
Add 200g of 85% dark chocolate and 180g of vegan margarine to a large saucepan. Place over low heat until fully melted and there are no lumps left. Set aside to cool slightly.
Step 3:
In a large bowl, mix together 80g of plain flour, 60g of cocoa powder, 300g of caster sugar and 1 teaspoon of baking powder.
Step 4:
Add the melted chocolate mixture to the bowl, along with 160ml of unsweetened soy milk. Mix well to create a smooth, glossy batter. If the mixture splits or looks grainy, add more soy milk, 1 tablespoon at a time, until it comes together.
Step 5:
Add 150g of chopped fresh raspberries to a small bowl and 1/2 tablespoon of plain flour. Gently mix to coat the raspberries- this will stop the water from the raspberries from making the brownies soggy!
Step 6:
Fold the coated raspberries into the batter along with 80g of chocolate chips.
Step 7:
Transfer the batter into your lined tin. Top with extra raspberry pieces and chocolate chips if desired.
Bake for 25 minutes. You’ll know they’re ready when they are slightly pulling away from the edges.
Step 8:
Let the brownies cool in the tin for 30 minutes then transfer them to the fridge for 4 hours to set.
After chilling, remove them from the tin and cut into squares or triangles.
FAQ
It is likely that there is too much sugar either in the chocolate or the soy milk that you used. If you have used 85% chocolate and unsweetened soy milk and your batter is still grainy, you can fix it by adding more soy milk. Stir in 1 tablespoon at a time until the mixture becomes smooth and glossy.
I do not recommend them as they release more water and may cause soggy brownies.
Keep them in an airtight container in the fridge. The cooler they are, they chewier they will be. They will last for a week or so if stored this way.
Yes. Some of my taste-testers think the texture is even better after freezing! Just pop them into airtight containers, lined with baking paper if you are stacking them, and freeze for up to 3 months. To defrost, just transfer them to the fridge and leave overnight. Do not refreeze.
That’s all for now! I hope you enjoy this recipe! If you make the brownies yourself, please let me know how you get on by leaving a rating or comment below. Happy baking! xo
Vegan Raspberry Brownies
Gooey, fudgy raspberry brownies with no dairy or eggs!
Ingredients
- 200 g 85% Dark chocolate (must be 85% for the recipe to work correctly)
- 180 g Vegan margarine (the spreadable kind)
- 80 g Plain flour
- 60 g Cocoa powder
- 1 Teaspoon Baking powder
- 300 g Caster sugar
- 160 ml Unsweetened soy milk
- 80 g Vegan chocolate chips
- 150 g Fresh chopped raspberries, coated in 1/2 Tablespoon of plain flour (the flour prevents the raspberry juices from making the brownies soggy)
Instructions
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Preheat your oven to 180°C/350°F (or 160°C/325°F for fan or convection ovens). Line an 8×10-inch tin with baking paper.
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Melt the chocolate and margarine together over low heat in a large saucepan. Set aside to cool slightly.
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In a large bowl, mix together the flour, cocoa powder, baking powder and caster sugar.
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Add the melted chocolate mixture to the bowl, along with the soy milk. Mix well until you have a smooth, glossy batter. If it looks grainy, add 1 tablespoon of extra soy milk at a time until it becomes smooth.
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Gently fold in the chocolate chips and raspberries.
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Transfer the mixture into your brownie tin and spread it out evenly. Top with extra chocolate chips and raspberry pieces if desired.
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Bake for 25 minutes, until the brownies are slightly pulling away from the edge of the tin. They will still look a little wobbly in the middle but that is OK.
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Leave in the tin for 30 minutes to cool then transfer to the fridge for 4 hours to set. The colder they get, the fudgier they become!
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Once the brownies have chilled for 4 hours, gently remove them from the tin and cut into squares or triangles.
Brenda
Saturday 28th of January 2023
wonderful looking recipes
Chloe
Saturday 28th of January 2023
Thank you so much! :)