Can I substitute the chia egg in these brownies?

The chia egg acts as a binder in this recipe. While other egg replacers might work, using a flax egg (1 tbsp ground flaxseed + 3 tbsp water) would be the most similar alternative.

Why use buckwheat flour for these brownies?

Buckwheat flour provides a unique, slightly nutty flavor and a tender texture to these brownies, contributing to their wholesome plant-based profile.

How does melting chocolate with boiling water work in this recipe?

Adding boiling water directly to the chopped dark chocolate and cacao powder quickly melts the chocolate, creating a smooth, rich base for the brownie batter without needing a double boiler.

How should I store leftover Raspberry Brownies?

Once completely cooled, store these brownies in an airtight container at room temperature for up to 3-4 days, or refrigerate them for extended freshness.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but do not thaw them first. Add them directly to the batter as instructed for fresh raspberries to prevent excess moisture.

1.2K Views 8 years ago

Raspberry Brownies
[Vegan]

HC By: Hayley Canning

Author Bio

Hayley is a health and lifestyle blogger based in London. She's passionate about healthy and... Read More

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Raspberry

Raspberry Brownies [Vegan]

Dairy Free

These raspberry vegan brownies will satisfy your chocolate cravings in the healthiest way. Just 10 ingredients are required and they are ready in 30 minutes start to finish! Make these at the beginning of the week to have something healthy to snack on!

Ingredients You Need for Raspberry Brownies [Vegan]

1 3/4 cup buckwheat flour
1 chia egg
1/4 teaspoon baking soda
3 1/2 ounces vegan dark chocolate
1/3 cup cacao powder
1/2 teaspoon salt
1/3 cup boiling water
1 cup coconut sugar
1/4 cup coconut oil (melted)
3/4 cup fresh raspberries

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How to Prepare Raspberry Brownies [Vegan]

Pre-heat the oven to 350°F and prepare your baking tray.
Chop your chocolate. Put into a mixing bowl, with cacao powder.
Add the boiling water and stir so the the chocolate melts.
Add in the sugar, chia egg and coconut oil, blend the mixture until it’s smooth.
Add the chocolate mixture into the flour and mix until combined.
Transfer the batter into the prepared baking tin. Smooth it with a spatula and decorate with fresh raspberries.
Bake for 20-25 minutes (depending on how gooey you like your brownies and on your oven).
Leave to cool completely before slicing and enjoying!