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