I made these delicious vegan brownies for a vegan friend’s baby shower recently and they went down a treat. Of course, if you’re not vegan you can use dairy milk and actual eggs but it’s just as easy to leave them out of this yummy recipe.
One of the BEST things about making a vegan brownie? You can eat as much of the brownie batter as you like because there are NO RAW EGGS in it. Now tell me that vegan chocolate & raspberry brownies are not a good idea.
Vegan Raspberry & Chocolate Brownies (Recipe)
1 1/4 cups white flour
2/3 cup cocoa powder
1 teaspoon sea salt
1/4 teaspoon baking soda
6 tablespoons coconut oil
250g block of dark chocolate (chopped into chunks)
1 1/4 cups coconut sugar
2 teaspoons pure vanilla extract
2/3 cup almond or coconut milk
2 portions of egg replacer (I use this one – https://www.amazon.com/Ener-G-Foods-Replacer-16-Ounce-Boxes/dp/B001GVIRKM)
1 cup raspberries
Preheat oven to 350˚F. Line a 9″ square pan with parchment paper; set aside. In a large mixing bowl, whisk together the flour, cocoa powder, salt, and baking soda; set aside.
Melt the coconut oil and HALF the chopped chocolate in the microwave stirring regularly to combine the two ingredients together. Once both are melted, stir in the sugar, vanilla extract and coconut milk.
Mix up the egg replacers as per the instructions on the box then fold into the wet ingredients.
Make a well in the bowl of dry ingredients and pour in the we ingredients. Stir gently to combine. Avoid the temptation to over stir cake or brownie batter as it makes them tough.
Fold the other half of the chopped chocolate through the brownie batter into the lined baking pan. Tap the pan on the bench a few times to smooth the mixture out. Place raspberries across the top of the brownie mixture, poking some down into the batter and leaving some on the surface..
Bake at 350˚F for 30 minutes. Even if it still looks a little wobbly, take it out of the oven. For some reason brownie always continues to cook a bit once it’s out of the oven and resting on the bench. If you bake it til it’s wobble free you’ll end up with dry brownies. You want your brownies gooey in the center.
Serve on it’s own as an afternoon tea or with a raspberry couli or sorbet as a dessert!