- Prep-time: / Ready In:
- Makes 12 brownies
- Serving size: 1 brownie
- Print/save recipe
These dense, fudgy, vegan brownies have loads of melt-in-your-mouth raspberry yumminess. Frozen berries actually will work better here because the dough is very stiff, and frozen berries are easier to fold in.
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Ingredients
- 4 ounces unsweetened chocolate, chopped
- ½ cup raspberry jam
- ½ cup evaporated cane juice or cane sugar
- ½ cup unsweetened applesauce
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- 1½ cups whole wheat pastry flour
- ¼ cup unsweetened cocoa powder
- ¼ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup raspberries, frozen or fresh
Instructions
- Preheat the oven to 350ºF. Line an 8 x 8-inch pan with a 10-inch square of parchment paper or have ready an 8 x 8-inch nonstick or silicone baking pan.
- Melt the chocolate in either a double boiler or the microwave. Set aside.
- In a large mixing bowl, vigorously mix together the jam, sweetener, and applesauce. Stir in the vanilla, almond extract, and the melted chocolate.
- Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms. Fold in the raspberries.
- Spread the mixture into the prepared pan. It will be very thick; you’ll need to use your hands to even the batter out in the pan.
- Bake the brownies for 16 to 18 minutes. Remove them from the oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.
Note: The brownies are still very gooey after the baking time is complete, but don’t worry—that’s what you want with brownies! Gooey out of the oven means that they will be nice and fudgy when they cool. Allow them to cool completely and chill in the fridge for a few hours for best results.
Nutritional Information:
Per serving (1 brownie): 199 calories, 17 g carbohydrates, 3.9 g protein, 5.6 g total fat, 3.1 g saturated fat, 0 g cholesterol, 114 mg sodium, 4.4 g fiber, 16 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (23)
(5 from 10 votes)Wow, way too much sugar. Raspberry jam, plus applesauce, plus sugar? I mean the idea of brownies with raspberries is great. I'll just make one of my healthier, less sweet, actual WFPB brownie recipes and add raspberries. So thanks for the idea I guess.
This turned out yummy!! Didn’t have raspberries so omitted them, but the rest of the ingredients I had on hand. I added a few additional unmelted chocolate pieces folded in and sprinkled on top. And, I baked a little longer than recommended because it was a bit underdone. Next time I’ll use a larger baking dish so it has more room to spread out-I think that will help bake it through, with the original cook time. Def will make again, thank you!!
Calling all chocolate lovers: These brownies are scrumptious -- the best I've ever had, hands down. They are fun to make, and I agree with the recommendation to use frozen raspberries instead of fresh. I found that using fresh is harder to fold in, and the raspberries are slightly mushy after baking. Frozen come out perfect!
I made them for my husband's birthday and they were a hit!
That's a lot of sugar. Has anyone used anything else?
Can this be made with gluten free flour?
Hi Karyn, While we have yet to make these with gluten-free flour, a good GF flour mix should work fine. For more information about substituting with GF flour, check out this article: https://www.forksoverknives.com/how-tos/homemade-whole-grain-gluten-free-flour-recipe/. If you decide to try it, let us know how it goes! Another option is this brownie recipe, which is gluten-free if you use certified gluten-free oats: https://www.forksoverknives.com/recipes/vegan-desserts/outrageously-healthy-brownies/
These brownies are delicious!! Easy to make. Nice and fudgy texture. Definitely recommend them! This recipe is a keeper; I'll be making them again and again!
Where is the nutrition information?
Ha! These people don’t believe in giving nutritional information. Or they’ll tell you to figure it out on your own. Sadly, that does nothing to bring more people into the whole foods plant based way of cooking. It is not welcoming. They refuse to believe that some people NEED to have this information. Okay, I’ve had my say.
I find it more accurate to actually use an app such as carb manager where you create the recipe scanning the products you use. Once created, it will show exactly what a serving is. I think some sites and cookbooks defer to list nutritional data due to the varying ingredients/brands the audience uses. Just a suggestion!
Hey, I really enjoy this recipe. The brownies are so decadent and dense. I'm having trouble with printing it. It's 3 pages, with the second page being just a picture and then the third page the directions. It's very difficult to figure out how to print and have the directions on the same page and facing the same way as the ingredients and cover page. Could we make this recipe more print-friendly please!!
Maybe you have come up with a solution by now but I usually cut and paste when I can't print a recipe to my satisfaction. It is tedious but I finish up with a recipe printed the way I want with the picture too.
So very good. They are to mix, but we'll worth the effort.
Pretty awful recipe. I've been baking for years with very much success and these came out extremely raw and underbaked. Many attempts were made at salvaging it, but eventually went in the trash.
Can I use Glenn free flour Bobs 1-1
Can you use strawberries instead?
Hi Tommie, Yes you can replace the raspberries with strawberries. We recommend chopping them up into smaller pieces so the brownies will bake evenly and you won't have to adjust the baking time. Let us know how it goes!
These are seriously the best brownies ever if you want gooey, melt in your mouth brownies. My family seriously can’t stop eating them
These turned out delicious! I didn't have unsweetened chocolate, so I omitted it and sprinkled some mini chocolate chips on before baking.
I had trouble with these. My dough was stiff (as required) but I had to bake it 4 minutes past the max time given because it was making waves (liquid y) rather than gooey. I know my oven temp is right. Even after cooling and refrigerating overnight it was as if it was still raw rather than "fudge y". No one else has commented yet so I don't know if anyone else had a problem also.
So yummy and has the perfect amount of sweetness!
My husband just said "Oh My God". These brownies are amazingly good!