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.

Find this raspberry brownies recipe and more in the Forks Over Knives Recipe App.

By Isa Chandra Moskowitz,

Ingredients

  • 4 ounces unsweetened chocolate, chopped
  • ½ cup raspberry jam
  • ½ cup evaporated cane juice or cane sugar
  • ½ cup unsweetened applesauce
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 1½ cups whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup raspberries, frozen or fresh

Instructions

  • Preheat the oven to 350ºF. Line an 8 x 8-inch pan with a 10-inch square of parchment paper or have ready an 8 x 8-inch nonstick or silicone baking pan.
  • Melt the chocolate in either a double boiler or the microwave. Set aside.
  • In a large mixing bowl, vigorously mix together the jam, sweetener, and applesauce. Stir in the vanilla, almond extract, and the melted chocolate.
  • Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms. Fold in the raspberries.
  • Spread the mixture into the prepared pan. It will be very thick; you’ll need to use your hands to even the batter out in the pan.
  • Bake the brownies for 16 to 18 minutes. Remove them from the oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.

    Note: The brownies are still very gooey after the baking time is complete, but don’t worry—that’s what you want with brownies! Gooey out of the oven means that they will be nice and fudgy when they cool. Allow them to cool completely and chill in the fridge for a few hours for best results.

Comments (19)

(5 from 7 votes)

Recipe Rating

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Sam

That's a lot of sugar. Has anyone used anything else?

Karyn

Can this be made with gluten free flour?

Lisa, Forks Over Knives Support

Hi Karyn, While we have yet to make these with gluten-free flour, a good GF flour mix should work fine. For more information about substituting with GF flour, check out this article: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/. If you decide to try it, let us know how it goes! Another option is this brownie recipe, which is gluten-free if you use certified gluten-free oats: https://www.forksoverknives.com/recipes/vegan-desserts/outrageously-healthy-brownies/

Patty

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!

Gina

Where is the nutrition information?

Mary

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.

Annie

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!

Abbie

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!!

Jeanette

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.

Carolyn Sue Anderson

So very good. They are to mix, but we'll worth the effort.

Nick

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.

Nan

Can I use Glenn free flour Bobs 1-1

Tommie

Can you use strawberries instead?

Megan Edwards

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!

Jared Brown

These are seriously the best brownies ever if you want gooey, melt in your mouth brownies. My family seriously can’t stop eating them

Denise Diener

These turned out delicious! I didn't have unsweetened chocolate, so I omitted it and sprinkled some mini chocolate chips on before baking.

Karin Remneff

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.

Merry

So yummy and has the perfect amount of sweetness!

Sharon Pattinson

My husband just said "Oh My God". These brownies are amazingly good!

About the Author

Headshot of Isa Chandra Moskowitz

About the Author

Isa Chandra Moskowitz

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.
See More from this Author

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