Fudgy Vegan Raspberry Brownies- Egg-Free and Dairy-Free

Vegan raspberry brownies cut up ready to eat.

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5 from 3 votes

Fudgy Vegan Raspberry Brownies- Egg-Free and Dairy-Free

Delicious gooey chocolate chunk brownies made with love and tangy raspberries. Egg and Dairy free recipe.

Prep Time20

Cook Time40

Total Time1

Course: Dessert, pudding, Snack

Cuisine: American, baking, british, Vegan

Servings: pieces

Calories: 277kcal

Author: Louise-Claire Cayzer

Ingredients

240 g plain/ all purpose flour
250 g brown sugar
120 ml vegetable oil (or melted coconut oil)
1 teaspoon baking powder
30 g milled linseed / flaxseed
180 ml water
150 ml soy milk or oat milk
1 teaspoon vanilla extract
50 g cocoa / cacao powder
60 ml coffee freshly made
150 g Raspberries Frozen or Fresh
200 g vegan chocolate, chopped or chocolate chips
1 teaspoon salt

Metric - American

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 tsp 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 tsp baking powder, 1 tsp 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)

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.

Nutrition