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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

Course Dessert
Keyword brownies, Vegan
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 20
Calories 279 kcal

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

  1. Preheat oven to 170C (338F)

  2. In a small cup, mix 1 tsp of instant coffee and 1 tbsp of hot water together.

  3. In a mixer, on medium speed, mix both sugars, cocoa powder, vanilla extract, coffee mixture and oil together till combined. Roughly 1 - 2 min.

  4. Then add sifted flour, baking soda, seas salt, soy milk and mix on medium speed till combined.

  5. Add the remaining ingredients and mix on low speed till evenly mixed in.

  6. 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.

  7. 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.

 

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.

 

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.

 

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.

 

Tip: I normally pre cut my brownies prior to freezing, for when I'm just after a sneaky sneaky treat for one...lol

 

Walnuts are optional or you can replace with something you prefer, like pecan, macadamia, cashew or almonds.

 

You can drizzle melted dark chocolate on top for that extra decadent taste.

 

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.

 

Then just drizzle melted chocolate diagonally across the brownies.

 

Enjoy!

 

*Nutrition information is approximate and is meant as a guide only*

Nutrition Facts
Raspberry Brownies Brownies
Amount Per Serving (100 g)
Calories 279 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 7g44%
Sodium 127mg6%
Potassium 224mg6%
Carbohydrates 36g12%
Fiber 3g13%
Sugar 22g24%
Protein 4g8%
Vitamin A 40IU1%
Vitamin C 2.8mg3%
Calcium 50mg5%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.