Vegan Chocolate Raspberry Brownies
Vegan brownies gone properly fudgy, swirled with raspberry jam and studded with fresh raspberries on top. A crowd please at any party (and my wedding).
Ingredients
Method
Heat the oven to 160°C fan and line a 20×30cm brownie pan with parchment.
Mix the flour, sugar, cocoa powder, baking powder and salt together in a bowl. Add the nut butter, water, olive oil and vanilla, and mix until smooth.
Roughly chop the chocolate and fold it through the batter.
Press the batter into the prepared tin, swirl the raspberry jam through the top, and scatter over the fresh raspberries.
Bake for about 45 minutes — err on the side of more moist than too dry.
Let cool completely at room temperature before cutting into bars.
These are meant to be on the fudgier side — if a toothpick comes out with a little batter clinging to it, that's exactly when to pull them, not a sign to bake longer.