Vegan Raspberry Brownies

Rich, fudgy dark chocolate brownies swirled with tart red raspberries. These vegan raspberry brownies are healthy, gluten free, and naturally sweetened, but oh so decadent!

I’ve said it before, and I’ll say it again – if I had to pick, cake is my favorite type of dessert. But I have to admit, if something was going to knock cake out of the number one spot in my sweet-loving heart, it would absolutely be brownies.

I personally take offense to most desserts that don’t include chocolate, so basically brownies were made for me. No matter what fun things you add to them, there’s still always the guarantee of that rich, gooey, fudgy brownie base. For these vegan raspberry brownies, I used my most trusted, classic brownie recipe, and added some raspberries.

It’s not rocket science, friends. It’s brownies. And oh my word, are they are good.

Ingredients for vegan raspberry brownies

• Chickpeas: you’ll use drained and rinsed canned chickpeas for the base of the brownies, which provides tons of nutrition and a super rich and gooey texture.
• Nondairy milk: milk brings the brownie batter together. I use unsweetened almond milk for neutral flavor, but any nondairy milk should work.
• Medjool dates: you’ll blend the dates with hot water to make a paste, which naturally sweetens the brownies.
• Rolled oats: you’ll blend the oats to flour consistency, which helps hold them together.
• Cocoa powder: cocoa gives the brownies rich chocolate flavor.
• Vegan chocolate chips: I like the Lily’s stevia-sweetened chips, but use any vegan chocolate chips you like.
• Raspberries: fresh raspberries are the best pair with the rich chocolate brownies.

Tips for making vegan raspberry brownies

• Measure the rolled oats before blending into flour. I always list the amount of oats used BEFORE they’re blended for flour. So in this case, you’ll measure out 1/2 cup of whole, rolled oats, then put that 1/2 cup into your blender to make flour.
• Use a nonstick or parchment-lined square pan. I use an 8 inch silicone pan which makes it very easy to remove the brownies after baking. I highly recommend a silicone pan or lining with parchment paper so that the brownies don’t stick.
• Press the raspberries on top of the batter. Spread the raspberries evenly so that you’re suer to get some on each brownie after cutting.
• Let them cool completely. Make sure to let the brownies cool in the pan for at least 1 hour after baking. These are EXTREMELY soft and gooey, but they’ll firm up as they cool. If you try to remove and cut them too soon, they may fall apart.

These vegan raspberry brownies are SO rich and gooey, and the perfect combination of dark, rich chocolate and sweet, tart raspberries. They’re super decadent and indulgent tasting, but you can feel good about the simple, healthy ingredients required to bake them. I cannot wait to make these again!

Xo,

Sara