The mix of rich Chocolate and tangy raspberries is simply magical. The first time I tried adding raspberries to my usual brownie recipe, I wasn’t sure how it would turn out. I was addicted from the first bite! These vegan raspberry brownies quickly became a favorite in my household. Whether you’re making them for a weekend treat or a special celebration, they never disappoint. Let’s dive into how you can make these delicious brownies, too!
Why You’ll Love These Vegan Raspberry Brownies
I get it—there are so many brownie recipes out there, so why should you try this one? Well, here are a few reasons that make these brownies stand out:
- Perfect Balance of Flavors: Every bite delivers deep chocolate richness with pops of tangy raspberry. This flavor combination will have you craving more every time!
- Fudgy Texture: I love my brownies super fudgy, and this recipe delivers precisely that. They’re gooey and decadent, just the way a good brownie should be.
- Simple Plant-Based Ingredients: No need to hunt down specialty items—most of these ingredients are pantry staples.
- Crowd-Pleaser: Whether I’m sharing them with friends or saving a batch just for myself (no judgment!), they always get rave reviews.
Ingredients You’ll Need for Vegan Raspberry Brownies
This recipe doesn’t require anything fancy, and that’s what I love about it. Here’s what you’ll need:
Key Ingredients:
- Fresh Raspberries: These add a burst of tartness that contrasts beautifully with the Chocolate. If you have extra, try saving a few for garnishing!
- Dark Chocolate: I like using good-quality, dairy-free dark Chocolate. If that’s what you have on hand, you can also use cocoa powder.
- All-Purpose Flour: This gives the brownies structure. You can also use a gluten-free flour blend if you prefer.
- Sugar: I stick to granulated sugar, but coconut sugar works, too, if you want a slightly healthier option.
- Vegan Butter or Coconut Oil add richness. I’ve tried both, and they work just as great!
- Flax Eggs: This is my go-to egg substitute. It’s super easy to make—mix ground flaxseed with water and let it sit.
- Vanilla Extract: Just a hint of vanilla brings out the rich chocolate taste.
- Baking Powder & Salt: Baking powder gives a slight lift, and salt balances the sweetness.
Optional Add-Ins:
- Chocolate Chips: Because who doesn’t love extra Chocolate?
- Raspberry Sauce: Sometimes, I swirl in a bit of homemade raspberry sauce for extra flavor and visual appeal.
Substitution Tips:
- Gluten-Free Option: Use almond flour or your favorite gluten-free blend.
- Low-Sugar Version: You can reduce the sugar slightly or use a natural sweetener.
- Oil-Free Option: Unsweetened applesauce works as an excellent replacement for vegan butter or oil.
Step-by-Step Guide to Making Vegan Raspberry Brownies
Let’s get baking! Follow these steps, and you’ll have a batch of irresistible brownies in no time.
Prepare the Ingredients
Start by gathering everything you need. Preheat your oven to 350°F (175°C) and line your baking dish with parchment paper for an easy cleanup. I promise it makes taking the brownies out so much more straightforward!
Make the Flax Eggs
Mix the ground flaxseed with water in a small bowl and let it sit for 5 minutes. It should thicken into a gel-like consistency—this will act as your binder.
Melt the Chocolate and Vegan Butter
Melt the dark Chocolate and vegan butter together. You can melt them in short intervals in the microwave or use a double boiler. Once they’re melted, stir until it’s smooth, then let them cool for a bit.
Mix the Wet Ingredients
In a big bowl, whisk together the sugar, flax eggs, and vanilla extract. Gradually add the melted chocolate mixture, stirring continuously to combine everything.
Add the Dry Ingredients
Sift in the flour, baking powder, and salt. Gently fold the mixture until just combined. Don’t overmix the batter—you want it to stay light and fluffy.
Fold in the Raspberries
Now for the fun part! Gently fold in the fresh raspberries. Don’t crush them too much; you want those beautiful bursts of fruit throughout the brownies.
Bake the Brownies
Pour the batter into your prepared baking dish and smooth it out into an even layer. Bake for 25-30 minutes. They’re done when a toothpick inserted into the center comes out with a few moist crumbs.
Cool and Slice
This is the hardest part—waiting! Let the brownies cool completely before slicing. It makes a big difference in how cleanly they cut.
Variations of Vegan Raspberry Brownies You Can Try
Feeling creative? Here are a few fun variations you can try out:
Gluten-Free Vegan Raspberry Brownies
Replace the all-purpose flour with a gluten-free blend. I’ve used almond flour before, and it gives a lovely nutty flavor.
Oil-Free Vegan Raspberry Brownies
Replace the vegan butter with unsweetened applesauce. It keeps them moist and cuts down on fat.
Raspberry Swirl Vegan Brownies
Swirl in some raspberry puree before baking. It not only looks stunning but also adds extra fruity flavor.
Double Chocolate Vegan Raspberry Brownies
Add extra chocolate chips to the batter for an ultra-decadent treat.
How to Store and Serve Vegan Raspberry Brownies
Storing
I typically keep mine in an airtight container at room temperature for up to 3 days. Please keep them in the fridge to help them stay fresh longer.
Freezing
These brownies freeze really well. Wrap each slice in plastic wrap and place them in a freezer bag for easy storage. They’ll keep for up to 2 months.
Serving Suggestions
- Dust with powdered sugar for a simple finish.
- Top with a scoop of vegan vanilla ice cream for a truly indulgent treat.
- Drizzle with raspberry or chocolate sauce.
Reheating
Microwave a slice for 10-15 seconds to enjoy them warm and gooey.
FAQ About Vegan Raspberry Brownies
Is it okay to use frozen raspberries instead of fresh ones?
Yes, absolutely! Just make sure to thaw and drain them first so they don’t add too much moisture to the batter.
How do I make these brownies gluten-free?
Try using a gluten-free flour blend or almond flour instead of regular all-purpose flour. Both work great!
Can I reduce the sugar in this recipe?
Sure! You can reduce the sugar or use a natural sweetener like coconut sugar or stevia. However, the texture might be slightly different.
How long do these brownies stay fresh?
At room temperature, they’re suitable for about 3 days. If you store them in the fridge, they can stay fresh for up to a week.
What can I use instead of flax eggs?
Chia eggs are a great alternative! Stir 1 tablespoon of chia seeds into 3 tablespoons of water.
Conclusion For Vegan Raspberry Brownies
I hope you give these vegan raspberry brownies a try! They’re one of my favorite treats to make, especially when I want something a little extra special. The combination of rich Chocolate and tart raspberries is just so satisfying.
Want more Recipes like this ?
Vegan Raspberry Brownies
Ingredients
- 1 cup fresh raspberries or frozen, thawed and drained
- 1/2 cup dark chocolate dairy-free
- 1/2 cup vegan butter or coconut oil melted
- 1 cup all-purpose flour or gluten-free flour blend
- 1 cup granulated sugar or coconut sugar
- 2 tbsp flaxseed meal + 6 tbsp water to make flax eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- Pinch of salt
- 1/2 cup dairy-free chocolate chips optional
- 1/4 cup raspberry sauce optional for swirl effect
Instructions
- In a tiny bowl, mix the flaxseed meal with water. Let it sit for 5 minutes to thicken and create a gel-like consistency.
- In a heatproof bowl, melt the dark chocolate and vegan butter (or coconut oil) together. Heat in the microwave in short intervals or use a double boiler. Mix until smooth, then allow it to cool for a few minutes.
- In a large bowl, beat together the sugar, flax eggs, and vanilla extract until everything is well blended.
- Slowly add the melted chocolate mixture and stir until well combined.
- Sift the flour, baking powder, and salt. Carefully fold the dry ingredients into the wet mixture, mixing until just combined. Be careful not to overmix.
- Carefully fold the fresh raspberries into the batter, making sure not to crush them. If you’re adding chocolate chips or raspberry sauce, mix those in now.
- Pour the batter into a lined 8×8-inch baking pan. Spread the mixture evenly and bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Let the brownies cool completely in the pan. Once cooled, slice them into squares.
Notes
- If using frozen raspberries, thaw and drain them to avoid excess moisture.
- For a richer chocolate flavor, add a handful of dairy-free chocolate chips to the batter.
- To make the brownies even more indulgent, drizzle with homemade raspberry sauce or melted dairy-free chocolate.