An incredibly easy recipe for fully vegan raspberry brownies! Try it, and it will become your favorite brownie!
Ingredients
- Brown sugar – 220 g
- Cocoa powder – 25 g
- Raspberries – 150 g
- Whole wheat flour – 115 g
- Baking powder – 1 teaspoon
- Salt – a pinch
- Coconut oil – 80 g
- Espresso – 90 ml
- Dark chocolate (>70% cocoa) – 170 g
- Ground flaxseed – 2 tablespoons
Preparation
Pour espresso over ground flaxseed. Stir and set aside for 10 minutes until thickened. Melt the chocolate in a water bath or in the microwave, broken into pieces. Once melted, set aside. Combine coconut oil and brown sugar in a large bowl. Add the coffee mixed with flaxseed and melted chocolate. Mix thoroughly until a uniform mass is formed.
Sift flour together with baking powder, salt, and cocoa into the wet mixture and mix until combined.Transfer the batter to a baking tray lined with parchment paper. Arrange raspberries on top. Bake for about 35 minutes in an oven preheated to 180°C.
After baking, remove from the oven and let it cool, then cut into 12 pieces.
