Raspberry Brownies

Difficulty: Easy

Serves 12

If you add fruit to brownies it makes them healthy, right? Well, maybe not but these raspberry brownies are a decadent little treat for your next party or picnic. A nice, dense, chocolatey square with chunks of chocolate and fresh raspberries that just about anybody will love. They’re soy free too so that’s also pretty ace.


  • 2 cups plain flour
  • 1 1/2 cups caster sugar
  • 1/2 cup cocoa
  • 1 teaspoon baking powder
  • 2 cups almond milk
  • 1/2 cup canola oil
  • 1 teaspoon vanilla essence
  • 1/2 cup chopped vegan chocolate (make sure it’s soy free)
  • 1 cup fresh raspberries


  1. Line a 20cm x 20cm baking tin with baking paper and preheat the oven to 180°C.
  2. Sift the flour, cocoa and baking powder into a bowl and add the caster sugar.
  3. Slowly add the almond milk, canola oil and vanilla essence while mixing with an electric mixer.
  4. Finally fold in the vegan chocolate and 3/4 of the raspberries.
  5. Pour the mixture into the tin and scatter the remaining berries on top, pushing down a little into the mixture.
  6. Bake for 40 minutes or until a skewer comes out clean.
  7. Allow to cool completely before serving.