These Raspberry Brownies are fudgy, thick and loaded with fresh raspberries! Easy to make in 1 bowl.
If you love the combination of raspberry + chocolate, you will swoon over these brownies. They are tall, thick, fudgy brownies that are studded with fresh raspberries.
The contrast of dark chocolate and vibrant red raspberries is divine. Perfect for Valentine’s Day, or summer baking when berries are abundant.
If you love raspberry flavored desserts, make sure to check out my Raspberry Bars, No-Bake Raspberry Cheesecake and Raspberry Almond Thumbprint Cookies.
Tips & substitutions
- Gluten free? Substitute a quality gluten free all purpose flour, such as King Arthur Blend.
- Milk – I used soy milk, but you can use any non-dairy milk. It can be sweetened or unsweetened.
- Don’t have fresh raspberries? Try warming up about 1 cup of raspberry jam instead, whisk it, then swirl it into the batter before baking.
- Use dark cocoa powder (dutch processed) for best results here. You can use natural cocoa if desired, but the brownies will be lighter in color and a bit different in taste.
Want more brownie recipes?
- Best Ever Vegan Brownies
- Peanut Butter Swirl Brownies
- Coconut Oil Brownies
- Gluten Free Vegan Brownies
- Chewy Vegan Brownies
- 1/2 cup vegan butter, melted
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon ground flaxseeds
- 1/4 cup soy milk
- 1 1/2 cups all purpose flour
- 1/2 cup dutch processed cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1/2 cup non-dairy chocolate chips
- Preheat the oven to 350 degrees F and line a 8×8 inch pan with parchment paper, with some overhang for easy removal of the brownies.
- Melt the vegan butter in a small bowl or measuring cup (I used my microwave), then add it to a large bowl along with the sugar. Mix well with a large spoon. Now stir in the vanilla, flaxseeds and soy milk until well combined.
- Over the bowl with the wet ingredients, sift in the flour, cocoa powder, baking soda and salt. Stir until just combined. The dough will be quite thick, so use your hands if needed.
- Add most of the raspberries, saving about 10 for the top, and the chocolate chips to the batter. Carefully fold them in, using a spatula or your hands, doing the best you can. The raspberries will break, that is okay, they don't have to stay whole.
- Dump the brownie batter into the pan, and smush it around evenly to all the edges. It's very thick so it won't pour in. Make several little indents in the batter and stick some whole raspberries into them.
- Place the pan in the center rack of the oven and bake for 30 minutes. For fudgier brownies, only bake for 25 minutes. For more cake-like brownies, bake for 35 minutes.
- Remove from oven and let cool for 20 minutes in the pan, then pull them out using the parchment paper and place on a cooling rack to cool for another 15-20 minutes if possible, before slicing and serving. Enjoy!
- If you don’t have fresh raspberries, you can also swirl in some raspberry jam instead. I would warm the jam slightly first and whisk until smooth, then swirl it into the brownie batter in the pan and bake.
- You can use natural cocoa powder instead, but the brownies will be lighter in color and have a slightly different taste and texture.
- For gluten free, substitute a gluten free all purpose flour, such as King Arthur blend.
- May use another milk such as almond, cashew, oat or coconut, if desired.
Wow. I am not vegan so ended up subbing regular butter because I didn’t have vegan and this recipe was amazing. Thank you so much!
You are welcome, Laura! I’m thrilled you loved the brownies! Thanks for you fabulous feedback and review!
Great recipe. I used 1/4 cup of yoghurt instead of flax. Delicious!
I’m glad you loved the brownies! Thanks for your wonderful feedback!
These were delicious! We ran out of granulated sugar and had to substitute half with brown sugar but they still came out great.
Wow….just wow. I’m literally speechless as to how decadent and heavenly these brownies are. I just finished making a batch for the first time – I followed the recipe exactly, just substituted blueberries instead of raspberries and put them in for 25 mins bc I wanted some fudgy goodness 😀
I took two bites and I’m already full! These are SUPER fudgy and just perfect.
Nora thank you a bajillion!
Now how do I store them?
I am so glad that you enjoyed the brownies! You are so welcome. I usually store these at room temperature. They don’t last long at my house! You can refrigerate them if you want them to last a bit longer. They can all also be frozen. Thank you for taking your time to share your review and comments!
Amazing results! Reminds me exactly of a non-vegan version I used to make and haven’t been able to replicate since going vegan. I used frozen raspberries, baked it for 28 minutes, and it was perfect. Thanks Nora!
I’m thrilled you loved the brownies! Thanks so much for sharing your review and comments!
I want to love these so badly! I’ve had them in for 30 minutes but they are still soupy pudding, half baked. I followed the recipe to a tee -maybe my coconut oil cooled while in the batter? Or too much jelly? Please help! I love your other stuff but I was so excited to try
Hi there! I wonder if you made any substitutions, because there is no jelly called for in the recipe? There is also no coconut oil. If made as written they are nowhere close to runny or soupy, they are quite thick. Did you use regular flour?
Delicious! So glad I happened to pick up fresh raspberries yesterday so I could make these on our snow day. The brownies would be great without them, but the tart berries are a great add-in. We loved them and will definitely make them again.
I’m so glad you loved the raspberry brownies, Ann! Thank you for sharing!
These were amazing! I loved the texture (baked for 30 minutes). I used frozen raspberries (thawed), so they were swirled in a bit more than you probably intended. Then I used chunks of Endangered Species Dark Chocolate with Raspberries instead of chocolate chips. Finally, I drizzled some raspberry sauce over the top. It made a delightful Valentines dessert for me and DH. Thanks so much for sharing!!
I’m thrilled that you loved the brownies, Deb! Thank you for sharing your wonderful ideas! I appreciate you taking your time to share your review. Thank you!
Great recipe, but instead of dairy free chocolate chips I used unsweetened carob chips & carob powder instead of cocoa powder. Cocoa powder makes me nervous it is to much of a stimulant for me. Carob doesn’t do that to me.
Thanks Terry! Glad to hear you enjoyed them using carob instead. Thanks!
So decadent. You’d never know they are dairy- and egg-free. Love the raspberry notes. Thank you for sharing. Enjoy your blog. 🙂
You are welcome, Sina! I’m glad you are enjoying Nora Cooks! I’m thrilled you love the raspberry brownies! Thanks for sharing your terrific feedback!