A simple recipe for vegan raspberry brownies that are super moist, totally chocolaty, mega fudgy and simply delicious! They are quick and easy to make and perfect as a chocolate dessert or cake snack between meals!
Moist Vegan Raspberry Chocolate Brownies
Are you looking for a delicious and vegan dessert that will enchant your taste buds? Then you’ve come to the right place! In this blog post, I would like to introduce you to my irresistible recipe for vegan raspberry brownies. They are not only delicious, but also easy to make and a real eye-catcher on any table. With their combination of moist chocolate and fruity raspberries, they are the perfect dessert for any occasion.
Easy Vegan Dessert for everyone!
These moist and chocolatey treats are not only a heavenly taste experience for you alone, but also perfect for sharing with family and friends. Whether with coffee, as a dessert or simply in between meals – these vegan raspberry brownies are guaranteed to please everyone!
Why Vegan Raspberry Brownies?
Vegan baking recipes have become a popular trend – and for good reason! Not only are they good for our health, they are also more environmentally and animal-friendly. With my chocolate raspberry brownies, I want to show you that vegan baking doesn’t mean sacrificing anything, but rather can be a journey of tasteful discovery. Try out this recipe and discover the delicious variety of vegan cuisine!
Ingredients for this Brownie Recipe
You will need the following ingredients for these vegan raspberry brownies:
- Flour: all-purpose, plain, spelt or gluten-free flour.
- Cocoa powder
- Flaxseed flour: or ground flaxseeds / chia seeds or another egg substitute.
- Baking powder
- Salt
- Coconut sugar: or other sugar to taste.
- Dairy-free milk: e.g. soy, cashew, hazelnut, coconut or almond milk.
- Oil: e.g. canola or sunflower oil.
- Vanilla extract
- Raspberries: fresh or frozen or other berries
- Chocolate chips: optional for the topping.
How to make Raspberry Brownies
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. You can then find the full recipe with the exact quantities in the recipe card below!
Step 1: Make the brownie batter
First combine flour, cocoa powder, flaxseed flour, baking powder and salt in a bowl. Then add coconut sugar, plant milk, oil and vanilla extract and stir to combine. Finally, fold in 1 cup of the raspberries.
Step 2: Bake the brownies
Pour the batter into a baking tin lined with parchment paper and smooth it out. Spread the remaining raspberries on top and optionally brush with a little agave syrup to keep them moist. Sprinkle with more chocolate chips if desired and bake the brownies for 25-30 minutes, or until desired consistency. (The longer you bake the brownies, the drier they will be. If you like them fudgy, you should not bake them for too long).
Step 3: Leave to cool, cut and eat!
Leave the brownies to cool for 20 minutes. Then lift them out of the tin using the parchment paper. Once they have cooled completely, cut into squares and enjoy. Enjoy!
Recipe Variations
With these creative variations, you can adapt your vegan raspberry brownies as you wish and create new taste sensations. Experiment with the ingredients and find out which combination you like best!
- White chocolate and coconut: Replace the dark chocolate with vegan white chocolate and add shredded coconut flakes to the batter. This gives the brownies a deliciously creamy texture and exotic flavor.
- Almond, cashew or hazelnut butter: add a tablespoon of nut butter to the batter to give it an extra nutty note. This goes wonderfully with the taste of the raspberries and chocolate.
- Lemon raspberry brownies: Make a light blondie version of the recipe and add some freshly grated lemon zest to the batter for a refreshing citrus note. The combination of tart raspberries and fresh lemon adds an interesting flavor dimension to the vegan brownies.
- Peanut butter swirl brownies: Spread a layer of peanut butter over the chocolate batter before adding the raspberries, then gently pull through with a knife to create a decorative swirl. The combination of peanut butter and chocolate is simply irresistible!
- Fruit Variation: Instead of raspberries, you can also use other fresh or frozen berries such as strawberries, blueberries, blackberries or currants. Fruit varieties such as bananas, apples and cherries also go well with the chocolatey brownies – anything goes here!
- Gluten-free option: Use gluten-free flour to oat flour instead of plain flour to make the brownies gluten-free. Make sure that all other ingredients are also gluten-free to ensure that the recipe is suitable for people with gluten intolerance.
How to store raspberry chocolate brownies?
To preserve the freshness and flavor of your vegan raspberry brownies for as long as possible, it’s important to store them properly. Here are some tips so that you can enjoy them for a long time to come:
- Airtight container: store the chocolate brownies in an airtight container to prevent them from drying out or losing flavor. Alternatively, you can also store them in a sealable freezer bag.
- Store in a cool place: Place the airtight container with the brownies in the fridge. The cool temperature slows down the ageing process of the brownies and helps to preserve their freshness.
- Store separately: When stacking the raspberry brownies, place baking paper between each layer to prevent sticking and ensure they are easy to separate.
- Avoid moisture: Make sure that no moisture gets into the container, as this can cause the brownies to become damp and spoil more quickly.
- Consume within a few days: Although the brownies can be stored in the refrigerator, it is best to consume them within 3-4 days to ensure the best possible quality.
- Freeze: For longer storage, you can also freeze the brownies.
This Vegan Raspberry Brownie Recipe is:
- Dairy-free
- Egg-free
- Gluten-free
- Quick and easy to make
- Healthier than classic American brownie recipes
- Without white sugar
- Chocolatey
- Moist, juicy and fudgy
- The perfect healthy treat for every day!
Recipe Video
If you try this easy vegan chocolate raspberry brownie recipe, feel free to leave me a comment and rating! And if you take a photo of your chocolate cake dessert and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Have fun baking and enjoying! 🥰
Raspberry Chocolate Brownies (moist, vegan & easy)
Author:You do not have a fitting cake pan at hand right now? Try my Cake Pan Conversion Calculator!
Ingredients
- 1 ½ cup (180 g) flour all-purpose, spelt or gluten-free flour
- ½ cup (50 g) cocoa powder unsweetened
- 2 tbsp (15 g) flaxseed flour or ground flaxseed / chia seeds or another egg substitute
- 1.5 tsp baking powder
- 1 pinch of salt
- 1 cup (180 g) coconut sugar or other sugar to taste
- ¾ cup (180 ml) plant milk e.g. soy, cashew, hazelnut, coconut or almond milk
- ½ cup (120 g) oil e.g. canola or sunflower oil
- 1 tsp vanilla extract optional
- 2 cup (300 g) raspberries fresh or frozen, see note
- ⅓ cup (50 g) chocolate chips optional for the topping
Instructions
*Note: Check out the recipe video + step-by-step photos above!
- Preheat the oven to 356 °F (180 °C).
- Lightly grease a 11 x 7 Inch (28 x 18 cm) baking pan (or similar size) and line with parchment paper.
- Whisk together flour, cocoa powder, flaxseed flour, baking powder and salt in a bowl. Then add coconut sugar, plant milk, oil and vanilla extract and stir until smooth. Lastly, fold in 1 ½ cups of the raspberries (*see note).
- Pour the batter into the prepared baking pan and smooth it out. Spread the remaining raspberries on top and optionally brush with a little agave syrup to keep them juicy. Sprinkle with chocolate chips if desired and bake the brownies for 25-30 minutes, or until desired consistency. (The longer you bake the brownies, the drier they will be. If you like them moist and fudgy, don't overbake them).
- Let the brownies cool for 20 minutes. Then lift them out of the pan using the overhanging parchment paper. Once they are completely cooled, cut them into squares and enjoy.
- Enjoy!
Notes
- Pat fresh berries well dry after rinsing. Do not thaw frozen berries and toss them in cornstarch as shown in the video so they do not make brownies soggy.
- Instead of raspberries, you can use other fresh or frozen berries.
- More tips and information on the recipe, such as storage instructions and ideas for variations, can be found in the blog post above!
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