Go Back
+ servings
tall stack of raspberry brownies with more of them at the backdrop.
Print

Raspberry Brownies

These oil free and vegan Raspberry Brownies are the ultimate chocolaty treat. Its chewy with a crackled top and yet soft from inside that melts in mouth immediately.
Course Dessert
Cuisine American
Keyword chocolate raspberry brownies, how to make vegan raspberry brownies, vegan raspberry brownies recipe
Prep Time 15 minutes
Cook Time 30 minutes
refrigerate 1 hour
Total Time 1 hour 45 minutes
Servings 12
Calories 239kcal
Author Gunjan

Ingredients

for puree

  • 1/2 cup fresh raspberries
  • 1 tbsp water

for brownies

Instructions

  • Preheat oven at 350-degree Fahrenheit and prepare an 8-inch square baking pan by greasing it ad then sticking the parchment paper in it. In a blender combine ½ cup raspberries and water and blend it smooth. Strain it with the help of a strainer or sieve and keep it aside.(discard the leftover seeds).
  • In a large mixing microwavable bowl combine chocolate chips, maple syrup and vanilla extract. Microwave it for 1 minutes and stir with a spoon to check if it melts. Or else microwave for every 30seconds up to 2 minutes to melt. (Do not exceed 2 minutes or else the chocolate chips would burn). With the help of an electric hand mixer beat it nicely at low speed until light and fluffy. (about 3 minutes).
  • Now, add cocoa powder and beat it again until well blended (about 3 minutes.). Beat in pureed raspberry for about 1 minute at medium speed.
    beaten chocolate
  • Now, warm up the milk for 30 seconds in microwave and beat it in the chocolate mixture for about 1 minute.
  • Then, add oat flour, baking powder and salt to it and beat it again with the electric hand mixture until well blended and a thick yet pouring batter is formed. Fold in ¼ cup raspberries in it and mix it with a spatula.
    ready batter.
  • Pour the batter at the center of the baking pan making sure that the raspberries are scattered all over and does not pile up in one part of the pan. Tap it a bit to so that the batter is evenly spread throughout. Now, place the leftover raspberries evenly at its top by pressing it gently through the batter so they are set nicely with your finger. Place it in the middle rack of the oven and bake it for 30 minutes. It will be little less done from the inside at this stage which is what we want. (Do not over bake). Turn it off and take it out. Immediately place the baking pan flat in the refrigerator for 1 hour. Take it out and pull out the parchment paper gently along with the brownies and place it on a flat surface. Slice and enjoy.

Notes

  • It is important to keep beating the batter until the melted chocolate chips are warm.
  • Just before adding milk to the batter, warm it for only 30 seconds. We want it very little warmed and not hot.
  • Bring all the ingredients to room temperature before starting with this recipe.
  • Oat milk, hemp milk, cashew milk also works in this recipe.
  • Bake it only for 30 minutes even if it is undone at the center. Refrigerate immediately when out of the oven but make sure the pan it flat or else it will shape uneven in the fridge. This process gives it a crackled top and ultimate chewy texture from inside and yet melt in mouth.
  • If you do not have oat flour handy, then you may grind old fashioned oats in a food processor until its powdered form. Measure it as 2 cups after grinding.
  • This recipe makes 12 slices and the serving size is 1 slice per person.
  • Refrigerate the leftovers for about 3 weeks. Feel free to warm it for 10 seconds before eating to get the ultimate brownie satisfaction.

Nutrition

Calories: 239kcal | Carbohydrates: 39g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 55mg | Potassium: 200mg | Fiber: 2g | Sugar: 12g | Calcium: 63mg | Iron: 1mg