I baked these vegan raspberry brownies for my sister’s summer party last month. The raspberries made the brownies jammy, and she said they were the prettiest dessert at the party.
Delicious Jammy Vegan Raspberry Brownies
These vegan raspberry brownies are made with simple ingredients like cocoa powder, almond flour, and fresh raspberries. The combination creates a rich, fudgy brownie that is both delectable and healthy. The recipe takes about 30 minutes and yields 12 brownies.
Ingredients
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup maple syrup or agave nectar
- 1/4 cup coconut oil melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup fresh raspberries
- 1/4 cup dark chocolate chips (vegan)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line an 8×8 inch baking dish with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together almond flour, cocoa powder, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix together melted coconut oil, maple syrup, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the fresh raspberries and chocolate chips.
- Bake the Brownies: Pour the brownie batter into the prepared baking dish and spread evenly. Bake in the oven for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.
- Cool and Serve: Allow the brownies to cool in the pan for at least 10 minutes before slicing into squares. Serve alone or with a scoop of vegan ice cream.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutrition Information
- Servings: 12 brownies
- Calories: 150kcal
- Fat: 7g
- Protein: 3g
- Carbohydrates: 20g
I store the brownies in an airtight container at room temperature for up to three days, or in the fridge for up to five days. The raspberries stay jammy, and I let brownies come to room temperature before serving.
