Recipes
Vegan Chocolate Raspberry Brownie Bites
These delicious, fudgy raspberry brownies are totally decadent as well as being vegan.
These delicious, fudgy raspberry brownies are totally decadent as well as being vegan.
Cook: 50 Mins
Serves: 12
Price: 32p per serving
Nutritional Information
Each 74g serving contains
Energy
969kj
313kcal
969kj
313kcal
16%
Fat
13.9g
13.9g
High
20%
20%
Saturates
8.1g
8.1g
High
41%
41%
Sugars
28.9g
28.9g
High
32%
32%
Salt
0.16g
0.16g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
1310kj/313kcal
Typical energy values per 100g:
1310kj/313kcal
Ingredients
60g vegan cocoa powder
180g plain flour
170g vegan dark chocolate, chopped
110g vegan block butter, chopped, plus extra to grease
120ml aquafaba (chickpea water)
280g caster sugar
50g fresh raspberries, patted dry
Method
1
Preheat the oven to 200°C/180°C fan/gas 6. Grease and line a 20cm square tin. Sift the cocoa powder and flour together in a medium bowl.
2
Add the dairy-free chocolate and butter to a heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water. Allow the chocolate and butter to melt together, stirring. Remove from the heat and to cool for a few minutes while you prepare the aquafaba.
3
Add the aquafaba and sugar to a medium-sized mixing bowl. Whisk on high speed using a hand-held electric mixer (or a freestanding mixer) for 5–8 mins until thick and glossy. This should be thick enough to hold a ribbon shape when it drips into the bowl.
4
Pour the melted chocolate mixture over the aquafaba and carefully fold together as you want to keep as much air in the mixture as possible.
5
Once combined, sift in the flour and cocoa powder and gently fold through until well combined. Pour the mixture into the lined tin and level. Press the raspberries into the brownie batter. Bake in the middle of the oven for 30–35 mins until just set but it should retain a fudgy texture. Once baked, remove the tin from the oven and allow to cool fully on a wire rack.