Oh these? These are a winter necessity. These are what happens when you accidentally leave out a bag of frozen raspberries. These are pure fudgy, chocolatey goodness with a kick of raspberry. These are made for miserable winter days.
I walked into my kitchen yesterday afternoon and saw that I had left out the frozen raspberries that I had sprinkled on my oatmeal that morning. I had to think fast. Once before I had left out a bag of frozen berries. Not knowing then what I know now I had attempted to re-freeze them. Not a good idea. You cannot refreeze something that has been thawed out as I quickly discovered. Not if you want it to be edible. So what was I going to do with a bag full of rapidly thawing raspberries? I dug through my cupboards and found that I had a whole lot of dark chocolate left over from Christmas. Thus an idea was born, dark chocolate raspberry brownies.
I used Godiva dark chocolate because I’m fancy but Lindt (or any brand really) will do. Make sure that it’s 70% or higher and check for milk ingredients. I find that all the flavoured dark chocolates still contain milk (much to my despair). I didn’t want it to be too bitter so I added some semi sweet chocolate chunks to the mix, but if you’re feeling the dark side I say go all in. This recipe is based off the brownie recipe from Chloe’s Vegan Desserts. That recipe has you melting down chocolate chips and vegan butter. Which is just too delicious for words.
Brownies really don’t take long to make at all, I added a cup of semi-frozen raspberries and folded them into my batter. After spreading the batter out in the prepared pan I sprinkled another half cup of frozen raspberries on top. Then I popped it into the oven for an hour. It came out bursting with raspberries and super fudgy.
So much raspberry, so much chocolate. So much fudgy texture! If you prefer a more cake like brownie than these may not be to your taste but if you prefer pure decadence, than make them today! Valentines day is coming up, I know, I know, it’s a made up Hallmark holiday. But, it’s a great excuse to treat yourself to something sweet. These brownies have the red raspberries in them so they are thematically appropriate.
Cutting things into even pieces has never been my strong suit. These brownies are exhibit A of that. Exhibit B is any loaf of bread that’s ever had the misfortune of coming under my knife. But uniformity is overrated and nobody’s going to complain that the sizing is uneven, unless they get stuck with the smallest piece.
I think leaving that bag of raspberries out was providence. These brownies were just waiting to be made.
Raspberry Dark Chocolate Brownies
- 3/4 cup vegan margarine
- 1 cup dark chocolate (chopped into pieces)
- 1/2 cup semisweet vegan chocolate chips (or chunks)
- 2 cups sugar
- 1 1/2 cups all purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup coconut milk (from a can)
- 1 tbl pure vanilla extract
- 1 1/2 cups frozen raspberries (divided)
Pre-heat oven to 350 and lightly grease a 9″ pan
In the microwave melt together the margarine, dark chocolate and semisweet chocolate chips
In a large bowl beat together the sugar, flour, cocoa powder, baking powder and salt
Add the margarine and chocolate mixture and combine until crumbly.
Stir in the coconut milk and vanilla, once the batter has formed fold in 1 cup of frozen raspberries.
Pour the batter into the prepared pan and sprinkle the remaining half cup of raspberries on top.
Bake for 1 hour or until a knife inserted into the middle comes out clean.