Sunday, 1 July 2018

Vegan Raspberry Brownies

I feel like I should just rename this page "Susiechef and Chocolate" because it's basically 95% chocolate recipes! I don't see any problem in that though, so I'll keep doing me 😃 I'll come clean and say I haven't eaten a raspberry in years. I really really reaaaally do not like them - they're just a bit sour for me! And I loved these brownies. I reckon if you cover anything in chocolate it's good!

Vegan Raspberry Brownies

The trick to really gooey brownies is adding both melted chocolate and cocoa powder, and making sure they're the right level of liquidy before you bake them. Not a super runny liquid mixture, but one that when you pick up some with the spoon, slowly falls back down but in one smooth motion, not in clumps. I don't know if any of that makes sense to you but I hope it helps in some way!

Vegan Raspberry Brownies

Anyway, you know the drill by now.. If you make these Vegan Raspberry Brownies use #susiechef to show me!

Vegan Raspberry Brownies


Total time: 45 Minutes Plus Cooling
Yield: 16 Brownies
Ingredients
  • 200g Dark Chocolate
  • 170g Light Soft Brown Sugar
  • 85g Dairy-Free Butter
  • 200g Self Raising Flour
  • 3 Tbsp Cocoa Powder
  • 230ml Dairy Free Milk
  • A Few Drops Vanilla Extract
  • 150g Frozen Raspberries
Cooking Directions
  1. Preheat your oven to 180˚ celsius. Grease and line an 8-inch square baking pan.
  2. Melt the chocolate, sugar and butter together.
  3. In a large mixing bowl, sift together the flour and cocoa powder.
  4. Pour in the chocolate mixture, stirring well to combine.
  5. Fold in the milk and vanilla extract, until a smooth mixture is formed.
  6. Fold in 3/4 of the frozen raspberries into the mixture.
  7. Spoon the mixture into the baking pan, then top with the remaining raspberries.
  8. Bake for 40-50 minutes, or longer until the brownies are set but still soft. About 20 minutes into baking, cover the brownies with foil to make sure the raspberries don't burn (I forgot to do this so take this from someone who wishes they had!).
  9. Leave to cool for a few minutes in the tin, before transferring to a wire cooling rack to cool completely (still in the greaseproof paper).
  10. Once completely cooled, cut into squares and enjoy!


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