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Vegan Raspberry Brownies

Vegan Raspberry Brownies

This is a lovely fudgy brownie with a lovely layer of Raspberries through the middle.
Prep Time 30 mins
Cook Time 25 mins
Course Dessert
Cuisine Vegan


  • 9 oz Vegan Dark Chocolate - at least 70%
  • cup Dairy Free Margarine
  • cup Trex or other vegetable shortening
  • ½ cup Vegan Marshmallows
  • cups Caster Sugar Use Granulated if that's what you've got
  • 1 tbsp Vanilla Paste
  • 2 ½ cups Plain Flour
  • 1/3 cup plus 4 tbsp Non Dairy Milk
  • 200 g Frozen Raspberries
  • 2 tbsp Water
  • 1/4 cup Caster Sugar
  • 1/2 tsp Agar Flakes This is a type of gelatine.


  • Put a bowl on top of a pot filled about 1/3 full with water. Into the bowl add the Chocolate, Marshmallows, Fat and Dairy Free Margarine. Bring the water to a simmer and allow everything to melt. Whisk at the end to ensure no bits of marshmallow
  • Preheat your oven to 170°C, 340°F. Line a baking tin with parchment paper.
  • In a pot add the Raspberries, agar flakes, 1/4 cup of sugar plus 2 tbsp of water. Bring up to a low simmer and cook for about 10 minutes. Allow to cool, and then pop into the freezer for 10 minutes to firm up. You want it to be a slightly firm consistency so it sits nicely on the first layer of the brownie mixture.
  • Add the flour, sugar, and vanilla to a bowl and mix
  • Then add in the milk, and chocolate mixture and mix on high for a few minutes. It makes a very gloopy batter.
  • Put half the batter in the bottom of your baking tin, spread the Raspberry mixture on top, and top with the rest of the brownie batter. Since it's thick, I find dropping spoonful's, and then spreading it with a spatula works best.
  • Bake for 25 minutes at 170°C 340°F and cool on a wire rack. Let the brownies cool until they are just warm to the touch before cutting. If you cut when they are too hot the raspberries will ooze out. You will have a lovely brownie with a wonderful fruity centre.
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