Vanessa's Vegan Raspberry Brownies
Prep Time
20 mins
Cook Time
35 mins
Total Time
45 mins

Gorgeously squishy brownies made with love and some tangy raspberries. All vegan, all delicious. 

Course: Dessert, Snack
Cuisine: baking, Vegan
Servings: 12 pieces
Author: Vanessa
  • 250 ml vegetable oil
  • 260 g caster sugar. 1.25 cups
  • 200 g milled linseed
  • 550 ml water
  • 90 g cocoa powder extra for dusting, optional
  • 180 g 1 2/3 cups plain flour
  • 2 tsp baking powder
  • 30 g Freeze-dried raspberries
  • 300 g dark vegan chocolate, chopped
For Decorating
  • 300 g dark vegan chocolate (for the ganache topping)
  • ½ cup non-dairy milk
  • Fresh raspberries for decorating
  1. Preheat oven to 180⁰C. Line and grease standard brownie tin.
  2. Mix together the oil and sugar, until the sugar is totally dissolved.
  3. In a separate bowl mix the milled linseed and water, until it creates a jelly-like substance.
  4. Add the linseed and water to the oil and sugar, and mix well.
  5. Sift the cocoa powder, plain flour and baking powder and add to the sugar, oil and linseed mix. Mix all ingredients together well. Don’t worry if you still see bits of linseed after a very good mix – that’s normal and won’t show up when baked.
  6. Add the chopped chocolate and raspberries and mix in. Pour into baking tin and make sure mixture is level.
  7. Bake for 30-35minutes. They will be done when a skewer comes out clean (but of course the skewer may have melted chocolate on it).

  8. Once baked, leave to cool in baking tin for 30 mins or a bit more. Then tip out on to a cooling rack.
  9. Once fully cooled, cut into squares.
  10. To decorate, melt chocolate with the non-dairy milk in a glass bowl, over water that has boiled. Put your gas on a very low heat, just for a minute or so, then switch off the heat and allow the chocolate and milk to melt from the heat of just the water (so it doesn’t split the milk). Once melted, spread on the brownies, allowing bits of the chocolate ganache to drip down the sides for added effect.
  11. Top with raspberries once the ganache has cooled a little.

  12. Or for more simple decoration, dust the brownies with cocoa powder, and perhaps top with a few raspberries.