Description
These Raspberry Brownies are the perfect treat for anyone who loves the rich taste of chocolate paired with the tart sweetness of raspberries. Each bite is moist, dense, and full of bold flavor. Whether served warm with a scoop of dairy-free ice cream or enjoyed chilled straight from the fridge, these brownies make a simple yet luxurious dessert that’s ideal for any day of the week.
Ingredients
-
200 g dark chocolate (dairy-free if desired)
-
150 g plant-based margarine or butter
-
3 large eggs
-
200 g sugar
-
100 g all-purpose flour
-
1 tsp vanilla extract
-
1/4 tsp salt
-
100 g fresh raspberries
Instructions
-
Preheat your oven to 180°C (350°F). Line a square baking pan with parchment paper.
-
In a heatproof bowl, melt the chocolate and plant-based butter together over a pot of simmering water. Stir until smooth, then remove from heat.
-
In a mixing bowl, beat the eggs and sugar together until pale and slightly thickened.
-
Slowly add the melted chocolate mixture to the eggs, stirring gently to combine.
-
Sift in the flour and salt, then fold into the batter until just mixed. Add vanilla extract and stir briefly.
-
Gently fold in most of the raspberries, keeping a few aside for topping.
-
Pour the batter into the prepared baking pan and smooth the top. Scatter the remaining raspberries on top.
-
Bake for 25–30 minutes, or until the edges are set and the center is slightly soft.
-
Allow to cool in the pan before slicing. Serve as desired.
Notes
-
Store brownies in an airtight container at room temperature for up to 3 days.
-
You can use a mix of dark and semi-sweet chocolate for a milder taste.
-
For extra richness, sprinkle chocolate chunks or chopped walnuts into the batter.
-
If using frozen raspberries, do not thaw them before adding to the batter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes