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.
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
- 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.