Vanessa's Vegan Raspberry Brownies
Prep Time
20 mins
Cook Time
25 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.
  • 200 g milled linseed ground flaxseed
  • 550 ml water
  • 90 g cocoa powder extra for dusting, optional
  • 180 g plain flour
  • 2 tsp baking powder
  • 30 g Freeze-dried raspberries
  • 300 g dark chocolate chopped
  • 300 g dark chocolate for topping
  • 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
  6. mix. Mix all ingredients together well. Don’t worry if you still see bits of linseed after a very
  7. good mix – that’s normal and won’t show up when baked.
  8. Add the chopped chocolate and raspberries and mix in. Pour into baking tin and make sure mixture is level.

  9. Bake for 25-30 minutes. They will be done when a skewer comes out clean (but of course the skewer may have melted chocolate on it).

  10. Once baked, leave to cool in baking tin for 30 mins or a bit more. Then tip out on to a cooling rack.

  11. Once fully cooled, cut into squares.
  12. To decorate, melt chocolate in a glass bowl over boiling water. Once melted, spread on the brownies, allowing bits of chocolate to drip down the sides for added effect.

  13. 11. Top with raspberries while chocolate is still melted. Once chocolate is dry, you can dust with a little extra cocoa powder if desired (or decorate with cocoa powder only for a simpler brownie)