Charlotte Emily
- Sep 8, 2022

Chocolate & Raspberry Brownies

Updated: Sep 9, 2022

Vegan Chocolate & Raspberry Brownies

These chocolate and raspberry brownies are super fudgy and melt in your mouth... with chocolate and sweet but sharp raspberries in every bite. With both the chocolate and raspberries in the centre... with extras on top of course, there's no shortage of goodies in these brownies! And depending on your choice of chocolate, you can make them that little bit sweeter.

Once the butter and chocolate has been melted, all the ingredients are gradually thrown in one bowl and whisked to make the brownie batter, so no fancy equipment is needed... you don't even need a mixer as it can all be whisked by hand. Once the batter is ready and has been transferred to the baking tin, all you need to do is sprinkle some extra chocolate chunks and raspberries on top and you're good to go... who doesn't love a 'throw it all in one bowl' recipe?!

Watch me make these here!

Jump to the Recipe ↓

Can I use chocolate chips as well as chunks?

Of course you can, whatever you'd prefer! Chocolate chunks will melt and they will create pools of chocolate within the brownies, whereas the chocolate chips will be more of a bite of chocolate. I go for chocolate chunks in these fudgy brownies as they help with the extra fudginess, but you can add some chocolate chips for extra chocolate!

What chocolate should I use?

I used a standard dairy-free milk chocolate, for both melting and to cut up into the chocolate chunks that are added into the brownies. But you can use a special dairy-free milk baking chocolate, if that's what you'd like - it just contains less sugar. So if you want a sweeter brownie, a standard chocolate would be best.

Why is there caster and brown sugar ?

The brown sugar adds flavour, as well as altering the texture of the brownies, compared to just using caster sugar. By using brown sugar, the brownies will be softer but chewier, which helps achieve the fudginess. It also has a more caramel-like flavour when baked, which will add a richness to the brownies, without the need for any extra ingredients.

What raspberries should I use?

Frozen raspberries would work best, as they will hold in their liquid for a little longer than fresher raspberries. Either way, they will release their juice and add a little extra fudgyness to the brownies, but you don't want too much raspberry juice!

Do I need any fancy equipment?

Nope not at all! All you need is a bowl, pan, whisk, spatula and an 8.5 x 8.5 inch baking tin (lined with parchment paper). These can be made easily by hand - there's no need for a mixer as the butter and sugars aren't creamed together - the chocolate and butter are melted first and then whisked with the yoghurt and sugars. The dry ingredients are added, followed by folding in the chocolate chunks and raspberries.

How do I store these brownies?

These brownies can be stored in an airtight container for up to a week, no problem! They can be stored in the cupboard or the fridge... but they will last longer in the fridge. The fridge will also help keep the raspberries to last a little longer!

What goes into these chocolate & raspberry brownies?

Dairy-Free Chocolate - baking chocolate isn't as sweet as standard eating chocolate, so if you want sweeter brownies, go for the sweeter chocolate!
Dairy-Free Butter - baking block butter works best, for taste and texture in baking, so I'd stick with that.
Dairy-Free Yoghurt - I use a greek-style yoghurt, but a plain yoghurt will also be great... one that is unflavoured.
Caster Sugar - the sugar provides the sweetness to the brownies.
Brown Sugar - this sugar gives sweetness like the caster sugar, but also a caramel-like flavour. It also helps to make the brownies fudgy.
Plain Flour - this makes up the base of the brownies and gives them texture.
Cacao Powder - this adds another little hit of chocolate to the brownies.
Baking Powder - gives a little rise in the brownies.
Frozen Raspberries - we can't have chocolate and raspberry brownies without the raspberries! Frozen work best as they down release as much juice as they bake, compared to fresh raspberries.

Chocolate & Raspberry Brownies

Total Time : 50 - 55 minutes

Preparation Time : 15 minutes

Baking Time : 35 - 40 minutes

Makes : 16 brownies

Ingredients

120g Chocolate, melted
60g Dairy-Free Butter
110g Dairy-Free Yoghurt
60g Caster Sugar
80g Brown Sugar
140g Plain Flour
20g Cacao Powder
1/2 tsp Baking Powder
140g Chocolate Chunks
100g Raspberries, frozen

Method

Preheat the oven to 160C fan and line a square 8.5 x 8.5 inch tin with baking parchment.
In a pan, melt the chocolate, butter and leave to one side to cool slightly before adding the yoghurt.
Once it’s cooled a little, add in the yoghurt and sugar and whisk until smooth.
Add the flour, cacao powder and baking powder and mix until combined into a batter.
Add the chocolate chunks and frozen raspberries and gently fold them into the batter.
Pour the brownie batter into your lined tin and sprinkle some extra chocolate chunks and raspberries onto the top of the mixture.
Place in the oven for 35 – 40 minutes, depending on your level of preferred gooeyness!
Once baked, leave it to cool completely before taking it out of the tin and enjoy!