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.
Course Dessert
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 16brownies
Author Two Market Girls
Ingredients
80g(⅓ cup) vegan butter
155gdark chocolate
100mlaquafaba
120ggranulated sugar
120gall-purpose flour
10gcocoa powder
½tspbaking powder
½tspbaking soda
½cupraspberries
Instructions
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.