Raspberries and Chocolate go together like Fred and Ginger, and this delicious Fudgy Vegan Raspberry Brownies recipe is the perfect way to celebrate their delicious partnership. This recipe is also egg and dairy free, so everyone can enjoy tart raspberries paired with rich dark fudgy chocolate brownies.
Everyone loves a decadent chocolate brownie, which is why this dairy and egg free recipe is perfect. It's rich and fudgy, yet made with flaxseed (linseed) eggs to replace the egg, whilst plant milk and dairy free chocolate replace the dairy.
If you want to try a similar recipe in Fall or for Halloween, check out my Pumpkin Spice Swirl Brownies. Or if you're after the perfect Christmas brownie treat, definitely check out my Christmas Mince Pie Brownies. If you're not sure about using linseed to replace the egg, this Banana Chocolate Brownie recipe is just as delicious!
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🍫Ingredients
All the ingredients you'll need for these egg-free fudgy raspberry brownies.
- Plain/AP flour: Ordinary all purpose flour is best for brownies. You can choose to use organic, or try using oat flour or gluten free flour if you wish.
- Ground Flax Seed (and water) - Flax seed is also known as linseed. Ground up and mixed with water it becomes vegan egg mix- also known as flax eggs. It's easy to make and keeps the brownies together with the squidge that brownies need.
- Brown Sugar: I like brown sugar for the richer flavour it brings, however white is also good. You can also choose another sweetener such as coconut sugar or maple syrup.
- Vegetable Oil (such as sunflower oil, coconut oil or other neutral oil): this replaces butter, and I think does a great job of keeping the brownies moist and dense.
- Cocoa Powder or Cacao Powder: Good quality cocoa powder of course!
- Coffee: Blooming the cocoa in a shot of coffee brings out the chocolate flavor even more. (optional extra)
- Dark/Semi Sweet Chocolate Chips or chunks: choose a vegan or plant based chocolate chip to keep this dairy free. (If you're in the UK, Tesco own brand Dark Chocolate chips are perfect)
- Plant-Based Milk: I prefer oat milk, however soy milk or almond milk also work.
- Vanilla Extract: For a little fragrance and to enhance the other flavours.
- Baking Powder: for a little lift and fluffyness.
- Frozen or Fresh Raspberries: Finally, choose either fresh or frozen raspberries.- either works well.
See recipe card for quantities.
👩🍳Instructions
Here's how to make these rich dark chocolate brownies with raspberries.
1 Mix the ground flax with the water in a small bowl. This will gel up after a few minutes and 2. becomes our egg free vegan egg, which you then mix with the sugar, oil and plant milk in a large mixing bowl.
3. Make a fresh shot of coffee and pour it over the cocoa powder.
4. then add the chocolate mixture and flour to the liquid.
5. Finally stir in the chocolate chips or chocolate chunks along with the raspberries.
6. Line a brownie tin with parchment paper and pour the brownie mixture into the tin. Bake 180°C/Gas Mark 4/325°F.
Leave the brownies to cool in the tin, then slice into squares using a sharp knife. Serve warm with some vegan ice cream and raspberry sauce!
Hint: After about 10 minutes of baking, pop extra raspberries and chocolate chips on of the brownie mixture and return it to the oven to finish baking
🍓Substitutions & Variations
Use any of these substitutions or additions for the perfect Raspberry Brownies.
- Valentine's Brownies- Add cute heart shaped sweets to the top of your brownies or make a raspberry cream cheese frosting.
- Extra Raspberry: Swirl your favorite raspberry jam over the top of the brownie batter.
- Gluten Free- choose your favourite gluten-free flour or make oat flour with gluten-free oats.
- Other Sweeteners: Choose coconut sugar or maple syrup.
- Individual Brownies: Use a 12-hole muffin tin and portion out single brownies instead of one large one. Cute with frosting on top!
- Milk Chocolate- If you want a less intense chocolate experience, try using vegan milk chocolate buttons or chop up a block to use instead.
- Fudgy Ganache Topping: Take these brownies to the next level combining melted chocolate with coconut cream and using to ice them. (Recipe and method Vegan Chocolate Ganache)
🔪Equipment
The great thing about this fudgy vegan raspberry brownie recipe is that it doesn't require creaming or whipping, just a bit of a mix and one large bowl, and a small bowl for mixing up the egg-free linseed mixture.
You will however need a good square tin that is approx 24cm x 24cm (ish).
🫙Storage
This chocolate raspberry brownie recipe keeps pretty well in an airtight container for up to 5 days in the fridge. The fresh raspberries mean that you might want to freeze some for later, in which case you can also pop them in the freezer for up to 3 months. Just defrost as needed until room temperature or pop in the oven or microwave for a warm fudgy brownie!
Top tip
Be careful not to overbake these brownies or you'll end up with cakey brownies rather than rich fudgy ones. Remove them from the oven when some gooey cake batter still attaches itself to your skewer and let them cool completely in their tin.
❓FAQ
Once baked, let the brownies cool completely. Cut into squares and sandwich brownie slices between pieces of parchment. Put into freezer bags and freeze. Thaw as needed.
The key to a clean cut when cutting brownies is to use a sharp knife and cut down in one smooth motion. Between each cut, rinse the knife in warm water. This ensures a clean, neat edge on the brownie.
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📖 Recipe
Fudgy Vegan Raspberry Brownies- Egg-Free and Dairy-Free
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 240 g (2 cups) plain/ all purpose flour
- 250 g (2 cups) brown sugar
- 120 ml (½ cups) vegetable oil (or melted coconut oil)
- 1 teaspoon baking powder
- 30 g (4 tablespoon) milled linseed / flaxseed
- 180 ml (¾ cups) water
- 150 ml (⅝ cups) soy milk (or oat milk)
- 1 teaspoon vanilla extract
- 50 g (½ cups) cocoa / cacao powder
- 60 ml (¼ cups) coffee (freshly made)
- 150 g (1 ¼ cups) Raspberries (Frozen or Fresh)
- 200 g (1 cups) vegan chocolate, chopped (or chocolate chips)
- 1 teaspoon salt
Instructions
- Preheat oven to 180°C/Gas Mark 4/350°F. Line and grease a standard brownie tin.
- In a small bowl mix the milled linseed / flaxseed and water, until it creates a jelly-like substance.30 g milled linseed / flaxseed, 180 ml water
- Mix together the oil, plant milk, vanilla extract and sugar, until the sugar is totally dissolved.250 g brown sugar, 120 ml vegetable oil (or melted coconut oil), 150 ml soy milk, 1 teaspoon vanilla extract
- Add the linseed / flaxseed and water to the oil and sugar, and mix well.
- Make a fresh batch of coffee (have some for yourself) then mix the cocoa powder in with the coffee.50 g cocoa / cacao powder, 60 ml coffee
- Now add the cocoa/coffee to the oat milk/linseed mixture and mix well.
- Add the flour, baking powder and salt and mix very well to combine (no lumps!)240 g plain/ all purpose flour, 1 teaspoon baking powder, 1 teaspoon salt
- Add the chopped chocolate or chocolate chips and raspberries. Mix in. Pour into the baking tin and make sure mixture is level.150 g Raspberries, 200 g vegan chocolate, chopped
- To be extra fancy, push some extra raspberries and chocolate chips into the top of the brownie batter after about 10 minutes in the oven.
- Bake for 30 minutes but check at 25 minutes. The brownies are done when they are firm at the edges but still quite sticky in the middle.
- Leave the brownies to cool in their tin (they will continue cooking a bit)
- Then transfer onto a cooling rack and serve with vegan icecream.
Notes
🍓Substitutions & Variations
Use any of these substitutions or additions for the perfect Raspberry Brownies.- Valentine's Brownies- Add cute heart shaped sweets to the top of your brownies or make a raspberry cream cheese frosting.
- Extra Raspberry: Swirl your favorite raspberry jam over the top of the brownie batter.
- Gluten Free- choose your favourite gluten-free flour or make oat flour with gluten-free oats.
- Other Sweeteners: Choose coconut sugar or maple syrup.
- Individual Brownies: Use a 12-hole muffin tin and portion out single brownies instead of one large one. Cute with frosting on top!
- Milk Chocolate- If you want a less intense chocolate experience, try using vegan milk chocolate buttons or chop up a block to use instead.
- Fudgy Ganache Topping: Take these brownies to the next level combining melted chocolate with coconut cream and using to ice them. (Recipe and method Vegan Chocolate Ganache)
Natalie Haggar says
A recipe I'm keeping in my back pocket. My non-vegan friends (including myself) were very impressed.
Georgina says
Really tasty brownie!! Fully recommend
David says
So good!