Vegan Raspberry Brownies
Rich, fudgy, and swirled with bright raspberry jam, these brownies are the kind of treat that disappears fast at any gathering — and nobody will guess they're completely plant-based. The secret to getting that dense, chewy texture without eggs is a flax egg: just ground flaxseed and water stirred together until it forms a gel, which binds the batter beautifully. Vegan butter and vegan chocolate chips melt down into a glossy base that gives you all the deep cocoa richness you'd expect from a classic brownie. A swirl of raspberry jam dropped across the top and dragged through in figure-eights creates gorgeous ribbons of fruity tartness that cut right through the chocolate. The batch makes 16 squares, so there's plenty to share — or not. Let them cool the full hour before cutting; it's the hardest part, but it's what gives you those clean, bakery-worthy edges.
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Learn more →Ingredients
16 servings
For the flax eggs
- 2 tbsp ground flaxseed
- 6 tbsp water
For the brownies
- ½ cup vegan butter
- 1 cup vegan chocolate chips
- ¾ cup organic cane sugar
- 1 tsp vanilla extract
- ½ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- ½ tsp baking powder
- ¼ tsp salt
For the raspberry swirl
- ⅓ cup raspberry jam
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel.
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