These Fudgy Vegan Raspberry Brownies are gooey, have the signature crinkle top, and are loaded with fresh raspberries. Made without eggs or butter, these delicious brownies are entirely vegan.
Craving brownies? We’ve got you covered. These Fudgy Vegan Raspberry Brownies are our newest obsession. They’re ooey-gooey and have that signature crinkle top you know and love with brownies. Made with aquafaba instead of eggs and vegan butter, they’re just as rich as their non-vegan counterpart.
When making this recipe three things we’re important to us; they had to be easy to make, super decadent, and have the classic crinkle top. These brownies hit all those marks and more. The key ingredients that make these the best vegan brownies are a rich dark chocolate and aquafaba.
Why you’ll love this recipe:
- They’re fudgy, rich, and decadent.
- Made with just 9 ingredients!
- Has that signature crinkle top.
- Loaded with fresh raspberries.
- Vegan Butter – Fat is a key ingredient to making decadent brownies. In classic brownies butter would be used, so we used our favourite store-bought vegan butter substitute. We made our recipe with the Becel Plant-Based Sticks and had great results! You can also use oil if you’d prefer.
- Dark Chocolate – Obviously the most important part of any brownie, we like to use a rich dark chocolate for the best flavour. You can use chocolate chips if you want, be we’d recommend a good dark chocolate.
- Aquafaba – This is the second most important ingredient in this Vegan Raspberry Brownie recipe. It’s what binds it together and gives it the crinkle top we can’t stop talking about.
- Raspberries – We use fresh raspberries that provide a tart flavour that balances out all the decadent chocolate. You can use either fresh or frozen raspberries.
Top tips for making Vegan Raspberry Brownies:
- Don’t substitute the ingredients. This recipe is created in a very specific way and unless otherwise stated in this post, we don’t recommend substituting ingredients. If you do, we can’t guarantee the results will be good.
- Whip the aquafaba until frothy. To achieve the results we did the aquafaba needs to be whipped until frothy with a hand or stand mixer.
- Use dark chocolate. For the best tasting brownies we use a vegan dark chocolate. We suggest you use a dark chocolate you love.
- Don’t overmix the batter. One of the most common errors made when baking is overmixing. If you overmix the vegan brownie batter you will end up with tough, dense brownies.
- Don’t overbake brownies. Brownies can be overbaked very easily. You will know they’re fully cooked when you stick a toothpick into the centre and it comes out with only a few pieces of brownie on it.
What makes fudge brownies fudgy?
A fudgy brownie batter has a higher fat-to-flour ratio than cakey brownies. We use vegan butter as our fat choice and add less flour than cakey batters call for. A fudgy brownie will be gooey and soft on the inside.
How do you know when fudgy brownies are fully baked?
There are a few signs to look out for when baking fudgy brownies. You will know vegan fudgy brownies are done when the edges are visibly baked through, you see that shiny top, and the centre is set and not wiggly. You can be sure it’s done by doing the toothpick test – stick a toothpick in the centre and if it comes out with just a few pieces of brownie on it, your brownies are done!
How do you get a crinkle top on vegan brownies?
Aquafaba is the key! It binds the brownie and produces a shiny top that crinkles like non-vegan brownies do.
How do you store leftover brownies?
These brownies will last 3-5 days (but you’ll probably eat them all well before this) in an air-tight container at room temperature. Store them in a tupperware on your counter to enjoy a sweet chocolate treat all week long.
Other vegan dessert recipes you’ll love:
- Double Chocolate Cookies
- Chocolate Cinnamon Rolls
- Lemon Raspberry Scones
- Vegan Chocolate Sheet Cake
- Pumpkin Chocolate Chunk Scones
How to make Fudgy Vegan Raspberry Brownies:
Fudgy Vegan Raspberry Brownies
- 80 g (⅓ cup) vegan butter
- 155 g dark chocolate
- 100 ml aquafaba
- 120 g granulated sugar
- 120 g all-purpose flour
- 10 g cocoa powder
- ½ tsp baking powder
- ½ tsp baking soda
- ½ cup raspberries
- Preheat oven to 325°F and grease a 9″ square baking pan with vegan butter.
- Melt vegan butter and dark chocolate in a double boiler over low heat, then set aside.
- Pour aquafaba into a stand mixer and whip until frothy – about 5 minutes on high speed. Slowly add in sugar a little bit at a time while the mixer whips. Continue whipping until the aquafaba mixture looks glossy.
- Pour in the melted chocolate and butter to the glossy aquafaba mixture, and whisk until combined.
- Add flour, cacao powder, baking powder, and baking soda. Mix until fully combined, being careful not to overmix. Fold in ⅔ of the raspberries.
- Pour the brownie batter into the greased pan and level off with a spoon, making sure it's evenly spread throughout the pan. Push the remaining raspberries into the top of the brownies.
- Bake in the middle of the oven for 30 minutes. Before removing, check if they’re ready by inserting a toothpick into the middle and if only a few moist crumbs remain on it, it’s ready.
- Allow to cool completely before slicing.