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.
I start all of my brownie/bar recipes with the same thing – chickpeas! I love chickpeas in savory meals, of course, but dare I say I love them more in brownies? Yes, I do dare say that. Because chickpeas are what give these brownies they’re super rich, fudgy, perfectly gooey texture. The only other wet ingredient we need is some date paste, to sweeten up all the rich, dark chocolate we’ve got going on here.
Only two dry ingredients, too! Oats, ground into flour, and cocoa powder, because duh. I like to use extra dark, but regular works fine, too. Stir that all together, then fold in vegan chocolate chunks or chips. Last is the raspberries, of course. You need to have kind, gentle, loving hands when stirring them in! You don’t want them to burst and go everywhere. If they break up a bit, it’s okay, but just be gentle so that you get the nice texture of the berries when you take a bite. Once your batter is ready for the oven, pour it into a nonstick square pan, or line with parchment paper if you don’t have nonstick.
Once the brownie batter is in the pan, just plop some raspberries on top. Being the semi perfectionist that I am, I did it pretty intentionally to ensure each brownie would have a raspberry on top. I thought the ones on top might come out looking weird or ugly after baking, but they stayed so pretty and perfect!
These took about 40 minutes in my oven, but depending on your oven, yours may take a bit more/less time. I take them out when the edges are getting firm and the center isn’t too soft and gooey.
Although the center shouldn’t be liquid, these vegan raspberry brownies are GOOEY. You have to promise me you’ll let them cool all the way before cutting, unless you want a chocolatey, gooey, still delicious mess on your hands. Seriously, let them cool COMPLETELY if you want any chance at picking them up!
PS, the smell of these baking and when you remove them after baking is seriously drool-inducing. The raspberry smell was SO strong, and that combined with the chocolate was seriously amazing!
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!
Have a happy, healthy day, friends!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!