These dense, fudgy, vegan brownies have loads of melt-in-your-mouth raspberry yumminess. Frozen berries actually will work better here because the dough is very stiff, and frozen berries are easier to fold in.
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Isa Chandra Moskowitz has been cooking up a vegan storm for decades. She is the author of seven cookbooks, including Veganomicon and Appetite for Reduction. A Brooklyn native, she now lives in Omaha, Nebraska, where she spreads vegan cooking love and does feral cat rescue work.
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Comments (16)
These brownies are delicious!! Easy to make. Nice and fudgy texture. Definitely recommend them! This recipe is a keeper; I’ll be making them again and again!
Where is the nutrition information?
I find it more accurate to actually use an app such as carb manager where you create the recipe scanning the products you use. Once created, it will show exactly what a serving is. I think some sites and cookbooks defer to list nutritional data due to the varying ingredients/brands the audience uses. Just a suggestion!
Ha! These people don’t believe in giving nutritional information. Or they’ll tell you to figure it out on your own. Sadly, that does nothing to bring more people into the whole foods plant based way of cooking. It is not welcoming. They refuse to believe that some people NEED to have this information. Okay, I’ve had my say.
Hey, I really enjoy this recipe. The brownies are so decadent and dense. I’m having trouble with printing it. It’s 3 pages, with the second page being just a picture and then the third page the directions. It’s very difficult to figure out how to print and have the directions on the same page and facing the same way as the ingredients and cover page. Could we make this recipe more print-friendly please!!
Maybe you have come up with a solution by now but I usually cut and paste when I can’t print a recipe to my satisfaction. It is tedious but I finish up with a recipe printed the way I want with the picture too.
So very good. They are to mix, but we’ll worth the effort.
Pretty awful recipe. I’ve been baking for years with very much success and these came out extremely raw and underbaked. Many attempts were made at salvaging it, but eventually went in the trash.
Can I use Glenn free flour Bobs 1-1
Can you use strawberries instead?
Hi Tommie,
Yes you can replace the raspberries with strawberries. We recommend chopping them up into smaller pieces so the brownies will bake evenly and you won’t have to adjust the baking time. Let us know how it goes!
These are seriously the best brownies ever if you want gooey, melt in your mouth brownies. My family seriously can’t stop eating them
These turned out delicious! I didn’t have unsweetened chocolate, so I omitted it and sprinkled some mini chocolate chips on before baking.
I had trouble with these. My dough was stiff (as required) but I had to bake it 4 minutes past the max time given because it was making waves (liquid y) rather than gooey. I know my oven temp is right. Even after cooling and refrigerating overnight it was as if it was still raw rather than “fudge y”. No one else has commented yet so I don’t know if anyone else had a problem also.
So yummy and has the perfect amount of sweetness!
My husband just said “Oh My God”.
These brownies are amazingly good!