Jump to RecipeDecadent Raspberry Brownies & They’re Vegan Too
Raspberry, Dark Chocolate, Brownies. The perfect combination.
Who doesn’t love this combo?
The fragrant raspberry with a sweet & sour tang, combined with the bitterness of dark chocolate.
Mmmmmm, simply divine.
You just have to try these raspberry brownies for yourself to know what I’m talking about🤤 .
Don’t say that, sweet, sour, dark and bitter does not sound like a sweet combo for raspberry brownies…, trust me it is.
The subtle tartness of the raspberries, combined with the rich dark chocolate and the raw cocoa, creates a real depth of flavour to these rich raspberry brownies.
Making these brownies not overly sweet but the perfect amount of sweetness.
Fresh Vs Dried Raspberries
In this recipe, I used dried raspberries. This is what gives the brownies that chewiness in every bite, and I found the dried raspberries gives a more intense raspberry flavour as well as a more delicate tartness as appose to fresh raspberries.
By all means you can use fresh raspberries. The brownies made with fresh raspberries will be a little softer and may have more tang to the tartness, if your raspberries aren’t fully ripe.
Which ever you choose, fresh or dried, they will still be heavenly!
Gooey, Fudgy, Chewiness In Every Bite
Rich, sweet, but not too sickly, and being egg & dairy free, makes these raspberry brownies super gooey, fudgy, with little chewy raspberry bits in every bite🤤🤤🤤.
So good even the kiddies will enjoy these bitter sweet goodies.
With Christmas round the corner, they also make a lovely Christmas sweet treat gift to friends and families or to yourself…😅🤣😂🤤
So easy to make, I made 2 batches. One for now and one for later…😅
Oh, and they are freezer friendly, simply leave out to defrost.
Perfect for that last minute gift…
Have a good one!
Di x
Raspberry Brownies Brownies
Rich, sweet, but not too sickly, and being egg & dairy free, makes these raspberry brownies super gooey, fudgy, with little chewy raspberry bits in every bite
Ingredients
- 1 tsp instant coffee
- 1 tsbp hot water
- 200 grams brown sugar
- 200 grams castor sugar (granulated sugar)
- 100 grams cocoa powder sifted
- 120 mil virgin coconut oil
- 2 tsp vanilla extract
- 200 grams plain flour sifted
- 1/2 tsp baking powder sifted
- 1 tsp sea salt
- 200 mil soy milk
- 150 grams dark chocolate roughly chopped
- 150 grams walnuts roughly chopped
- 150 grams dried or fresh raspberries
Instructions
-
Preheat oven to 170C (338F)
-
In a small cup, mix 1 tsp of instant coffee and 1 tbsp of hot water together.
-
In a mixer, on medium speed, mix both sugars, cocoa powder, vanilla extract, coffee mixture and oil together till combined. Roughly 1 - 2 min.
-
Then add sifted flour, baking soda, seas salt, soy milk and mix on medium speed till combined.
-
Add the remaining ingredients and mix on low speed till evenly mixed in.
-
Pour mixture into lined 25 x 20 cm brownie tray and bake in oven for 45 min or until mixture comes out clean when prick tested.
Prick test - When you insert a skewer in the middle of the baked good to test if it is cooked. If skewer comes out clean, it is cooked.
-
When cooked, remove brownies from oven and let brownies fully cool before cutting. This will set the chewiness.
Recipe Notes
You can substituent the soy milk for another milk or even water. The texture of the brownie will be slightly different depending on the choice of liquid.
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In this recipe, I used dried raspberries. This is what gives the brownies that chewiness in every bite, and I find the dried raspberries gives a more intense raspberry flavour as well as a more delicate tartness as appose to fresh raspberries.
Â
By all means you can use fresh raspberries. The brownies made with fresh raspberries will be a little softer and may have more tang to the tartness, depending on how ripe your raspberries are.
Â
It is important to let the brownies fully cool before cutting. This will set the chewiness.
These brownies can can be kept frozen. Simple reheat in oven, in microwave or on the bench to defrost.
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Tip: I normally pre cut my brownies prior to freezing, for when I'm just after a sneaky sneaky treat for one...lol
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Walnuts are optional or you can replace with something you prefer, like pecan, macadamia, cashew or almonds.
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You can drizzle melted dark chocolate on top for that extra decadent taste.
Â
In a small saucepan boil some water and place a heatproof bowl on top, making sure it sits above the water nicely. Add roughly 70g of dark chocolate in the bowl and stir until chocolate melts.
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Then just drizzle melted chocolate diagonally across the brownies.
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Enjoy!
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*Nutrition information is approximate and is meant as a guide only*
Raspberry Brownies Brownies
Rich, sweet, but not too sickly, and being egg & dairy free, makes these raspberry brownies super gooey, fudgy, with little chewy raspberry bits in every bite
Ingredients
- 1 tsp instant coffee
- 1 tsbp hot water
- 200 grams brown sugar
- 200 grams castor sugar (granulated sugar)
- 100 grams cocoa powder sifted
- 120 mil virgin coconut oil
- 2 tsp vanilla extract
- 200 grams plain flour sifted
- 1/2 tsp baking powder sifted
- 1 tsp sea salt
- 200 mil soy milk
- 150 grams dark chocolate roughly chopped
- 150 grams walnuts roughly chopped
- 150 grams dried or fresh raspberries
Instructions
-
Preheat oven to 170C (338F)
-
In a small cup, mix 1 tsp of instant coffee and 1 tbsp of hot water together.
-
In a mixer, on medium speed, mix both sugars, cocoa powder, vanilla extract, coffee mixture and oil together till combined. Roughly 1 – 2 min.
-
Then add sifted flour, baking soda, seas salt, soy milk and mix on medium speed till combined.
-
Add the remaining ingredients and mix on low speed till evenly mixed in.
-
Pour mixture into lined 25 x 20 cm brownie tray and bake in oven for 45 min or until mixture comes out clean when prick tested.
Prick test – When you insert a skewer in the middle of the baked good to test if it is cooked. If skewer comes out clean, it is cooked.
-
When cooked, remove brownies from oven and let brownies fully cool before cutting. This will set the chewiness.
Recipe Notes
You can substituent the soy milk for another milk or even water. The texture of the brownie will be slightly different depending on the choice of liquid.
Â
In this recipe, I used dried raspberries. This is what gives the brownies that chewiness in every bite, and I find the dried raspberries gives a more intense raspberry flavour as well as a more delicate tartness as appose to fresh raspberries.
Â
By all means you can use fresh raspberries. The brownies made with fresh raspberries will be a little softer and may have more tang to the tartness, depending on how ripe your raspberries are.
Â
It is important to let the brownies fully cool before cutting. This will set the chewiness.
These brownies can can be kept frozen. Simple reheat in oven, in microwave or on the bench to defrost.
Â
Tip: I normally pre cut my brownies prior to freezing, for when I’m just after a sneaky sneaky treat for one…lol
Â
Walnuts are optional or you can replace with something you prefer, like pecan, macadamia, cashew or almonds.
Â
You can drizzle melted dark chocolate on top for that extra decadent taste.
Â
In a small saucepan boil some water and place a heatproof bowl on top, making sure it sits above the water nicely. Add roughly 70g of dark chocolate in the bowl and stir until chocolate melts.
Â
Then just drizzle melted chocolate diagonally across the brownies.
Â
Enjoy!
Â
*Nutrition information is approximate and is meant as a guide only*
