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Easy vegan raspberry chocolate brownies

  • Author: Jade Woodd


These easy vegan raspberry chocolate brownies are perfect served warm and topped with vegan ice-cream as a decedent dessert. 9 ingredients, one bowl, decadent and fudge and so delicious.



  • 2 Tbsp (14g) chia seeds, ground
  • 6 Tbsp water (90g) water
  • 1/4 cup (65g) vegan butter 
  • 3/4 cup (130g) brown sugar
  • 1/2 cup (125g / 125ml) almond or soy milk
  • 1 tsp pure vanilla extract
  • 1 cup (132g) plain flour
  • 1 tsp baking powder
  • 1/2 cup (60g) dutch pressed cacao
  • 1/4 tsp salt
  • 1 1/2 cups raspberries, divided


  1. I recommend using kitchen scales to get this recipe accurate. If you don’t have access to scales, I recommend using the spoon and flatten method to fill Australian standard cups.
  2. Preheat the oven to 180 C or 350 F. Set a small baking tin aside- mine is 20cm (8 inch) square.
  3. Grease the bottom of the pan well with vegan butter, then sprinkle 1-2 tsp brown sugar over the bottom to coat well. Don’t worry too much about spreading the sugar perfectly, just a rough job will do. Lightly grease the sides of the tin, too, then take 3/4 cup of the raspberries are spread around the base. They don’t need to pressed down, just leave them whole and then set aside the tin.
  4. Add the butter, milk and sugar to a saucepan and melt over a low flame, stirring regularly. Once the butter has completely melted turn off the heat set aside to cool for 5-10 minutes. You want the mixture to be liquid, but not hot. You should be able to stick your finger into it comfortably.
  5. In a large mixing bowl create ‘chia eggs’. Ideally you want to grind the chia seeds to first- this is easily done in a mini blender (like a nutribullet), but if you don’t have one you can leave them whole. Add the chia seeds and water, and whisk together. Allow to stand for 5 minutes then whisk again. Once the mixture has become thick and somewhat jelly like you are ready to add the next ingredients.
  6. Pour cooled butter mixture into the chia egg bowl with the vanilla and use a whisk to incorporate well. Next, sift in the flour, cocoa and baking powder. Add in the salt and then gently fold together only until it just comes together. Add the remaining raspberries and very gently fold through, then scrape batter into the prepared tin. Use a wet metal spoon (the backside) to carefully spread the thick batter around teh tin to create an even layer.
  7. Bake for approximately 35 minutes, or util cooked when tested. The middle should feel springy, and a skewer should only have a few small, moist (not wet) crumbs when inserted and removed from the cake.
  8. To serve, allow the brownie to cool for 5-10 minutes, then serve hot with vanilla ice-cream. Left overs can be left to cool completely, and stored in an air tight container in the fridge. The brownie is best eaten at room temperature, so allow time to warm up before eating from the fridge.