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 8x10-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.