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  • Prep-time: / Ready In:
  • Makes 12 brownies
  • print/save recipe

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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Raspberry Brownies Recipe: These dense, fudgy raspberry brownies have loads and loads of melt-in-your-mouth raspberry yumminess!

vegan brownies

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

  1. 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.
  2. Melt the chocolate in either a double boiler or the microwave. Set aside.
  3. In a large mixing bowl, vigorously mix together the jam, sweetener, and applesauce. Stir in the vanilla, almond extract, and the melted chocolate.
  4. Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms. Fold in the raspberries.
  5. 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.
  6. 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.
(5)
8 Comments

Comments (8)

(4.2 from 5 votes)
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Carolyn Sue Anderson1 month ago
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So very good. They are to mix, but we’ll worth the effort.

Nick7 months ago
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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.

Nan8 months ago
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Can I use Glenn free flour Bobs 1-1

Jared Brown1 year ago
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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 Diener1 year ago
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These turned out delicious! I didn’t have unsweetened chocolate, so I omitted it and sprinkled some mini chocolate chips on before baking.

Karin Remneff1 year ago
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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.

Merry1 year ago
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So yummy and has the perfect amount of sweetness!

Sharon Pattinson9 months ago
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My husband just said “Oh My God”.
These brownies are amazingly good!

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Headshot of Isa Chandra Moskowitz
about the author

Isa Chandra Moskowitz

Isa Chandra Moskowitz has been cooking up a vegan storm for the past two 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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