Vegan Raspberry Brownies - Kid Made Recipes
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Our kids love berries so much they eat them by the handful all summer long, but I always make sure to snag a few pints just for baking. Raspberries and chocolate are a match made in heaven. These brownies are dense, fudgy, flecked with bits of juicy fruit and, believe it or not, vegan! Whether you serve them with toppings or not, they’re treats that make the most of summer’s sweetness!
Vegan Raspberry Brownies
Makes 1 8x8 inch pan - 16-20 brownies, depending on your cut size
Prep Time: 10 minutes
Bake Time: 50-55 minutes
Cool Time: 1 hr
Total time: 2 hrs 5 minutes
Ingredients:
¾ cup vegan chocolate chips
¾ cup coconut oil
1 ⅔ cups brown sugar
¾ cup unsweetened applesauce
1¼ cup fresh raspberries, divided
1 ⅓ cups all purpose flour
⅓ cup unsweetened cocoa
¼ tsp baking powder
¼ tsp salt
3 Tbsp almond flour
Instructions:
In a medium saucepan over low heat melt the coconut oil and chocolate chips, stirring until smooth.
In a separate bowl, lightly mash ¼ cup of the raspberries, then add the applesauce and mix to combine.
Add the brown sugar and fruit mixture to the melted chocolate in the pan and whisk until smooth and uniform.
In another bowl, whisk together the flour, cocoa, baking powder, salt, and almond flour.
Sift over the chocolate mixture a bit at a time, whisking after each addition, until all of the flour mixture is incorporated.
Spread batter into a parchment-lined 8x8 pan and smooth the top. Top with the rest of the fresh raspberries.
Bake at 360 for 50-55 minutes, or until sides start to pull away from pan and a toothpick inserted in the center of the brownies comes out mostly clean. These are very fudgy brownies, and depending on your oven they may need an extra 5 minutes or so.
Chocolate Raspberry Brownies Recipe
If you looking for a tasty dessert these chocolate raspberry brownies are perfect. These brownies are made from scratch using fresh raspberries. Give this recipe a try and tag me in a picture.
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Cherry and Walnut Brownies
Welcome to the 2013 Arc Student Cookbook Recipe Tutorials. Here you can learn how to make some of the delicious recipes from this year's cookbook.
Ingredients:
250g unsalted butter
200g dark chocolate, rough chunks
75g dried sour cherries (optional)
50g walnuts, chopped (optional)
80g cocoa powder, sifted
65g plain flour, sifted
1 tsp baking powder
360g caster sugar
4 large eggs
For cookbook PDF downloads and other videos, click the link below:
arc.unsw.edu.au/cookbook
Chocolate Raspberry brownies
Recipe
1 cup (2 sticks) unsalted butter
5 ounces unsweetened chocolate, chopped
2 cups sugar
4 large eggs
2 tsp vanilla extract
1 1/4 cups of all purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped toasted walnuts (about 4 ounces)
1/2 cup raspberry preserves
Butter 13×9×2-inch baking pan. Melt butter and chocolate in a heavy large saucepan (I used a small one and it worked fine) over low heat, stirring constantly until smooth. Remove from heat. Whisk in sugar, then eggs and vanilla. Mix flour, baking powder and salt in a small bowl. Add chocolate mixture and whisk to blend. Stir in walnuts. Pour 2 cups of batter into pan. Freeze until firm, about 10 minutes. Preheat oven to 350 degrees. Spread preserves over brownie batter in pan. Spoon in remaining batter over. Let stand 20 minutes at room temperature to thaw the bottom layer. Bake brownies until tester inserted into center comes out clean, about 35 minutes. Transfer to rack and cool. Cut brownies into squares and enjoy.