Vegan Gooey Raspberry Brownies
Supermarkets are doing such a good job at catching up with the demand for Vegan food at the moment, but the one section that definitely doesn’t hit the mark for me is the bakery section. Good vegan cakes are few and far between in the shops, so I’ve been trying to turn my hand to making more at home. I love brownies and believe that raspberries make most things in life better. Here’s a vegan brownie recipe that I adapted and tried out this weekend… it tastes even better than it looks.
5 tablespoons of sunflower oil
200g of dark chocolate (I used Dr Oetker Dark Chocolate for Baking)
170g self raising flour
3 (very) heaped teaspoons of cocoa powder
180g of golden caster sugar
230ml of soya milk
1 punnet of raspberries
Squeeze Agave Nectar
The How To Bit:
Pre heat the oven to 180ºC/350ºF/gas 4 and grease a baking tray with either sunflower oil or dairy free butter.
Melt the dark chocolate by breaking it up in to pieces and place in a bowl. Heat water up in a pot and place the bowl over the pot (make sure the bowl doesn’t touch the water or your chocolate might burn).
While that’s doing it’s melty thing, sieve the flour and the cocoa powder in to a mixing bowl and then stir in the sugar and a pinch of salt.
Then stir in the soya milk, the oil and the melted chocolate until it looks like a big gloopy mess.
Add in about half the packet of raspberries and stir in to the mixture, then squeeze in some of the Agave Nectar.
Spread out on the baking tray and then scatter the rest of the raspberries on the top and lightly drizzle the Agave over the top again.
Put it in the oven for about 25-30 minutes depending on how you prefer them.